Dining Guide

Café Azur

In the old Max & Julie’s space, which has been considerably spiffed up with white walls, pale wood flooring, and aquamarine accents, chef Sidney Degaine is serving up Mediterranean fare worthy of the Côte d’Azur. Think rich linguine graced with a “perfect egg” (45 minutes at 65 degrees Celsius) and earthy shavings of black truffle. Or a hefty beef tenderloin topped with foie gras and truffle sauce. Don’t miss the desserts, like the lemon ice cream, dramatically frozen table-side with liquid nitrogen.