With a new menu by chef-partner Bruno Davaillon and a new chef helming the kitchen, the cafe formerly known as Up on Knox has been reborn as a fabulous French bistro equally suited for date nights and weeknight dinners. Seafood dishes are excellent: kampachi (yellowtail) crudo, with orange supremes and avocado; skate wing (a sweet and delicate fish) in a zingy lemon-caper butter sauce; plump mussels in garlic-shallot-wine broth; and scallops with béarnaise, wild mushrooms, and crisp potato wedges. Don’t miss the asparagus—thick, tender spears topped with sauce gribiche (an emulsion of cooked egg yolk, oil, capers, and herbs). Take note, fans of Davaillon’s still-closed Bullion: the silky braised leeks with hazelnuts are reincarnated here, along with a perfect filet au poivre. Daily specials and compelling cocktails are a delightful bonus.