Philippe Restaurant + Lounge

When designing his namesake restaurant, chef/owner Philippe Schmit took the rule book and threw it out the window. Gone are the tablecloths, abstract paintings and formal appetizer/entree/dessert designations. Instead there are reclaimed wood tables and black and white trompe l'oeil wallpaper. The menu ranges in categories from "contained decadence," a quartet of dips and sauces (like the snapper and potato masher gratinée) served in jars with brioche toast, to "hot and round" (pizza and flatbread sandwiches) to "unrestrained," featuring updated takes on French classics like duck Shepherd's pie and Burgundy beef cheeks. Eat them in courses, or mix and match a meal as you like it, but don't forget to try pastry chef Jose Hernandez's elegant, unexpected desserts or a selection (or two) from the unbelievably priced wine list.

For an even more relaxed evening, camp out in the downstairs lounge (open 'til 1 a.m. Thursday through Saturday), where seating is plush, specials are written on the chalkboard walls, and comfort favorites like buttermilk fried calamari, Croque Monsieur, a bacon cheeseburger and an upside down apple tart start at $6, and an array of cocktails, wines and beer await.