Bardot Brasserie

Chef Michael Mina’s Bardot Brasserie is built like a standalone restaurant: think gold lettering stenciled on the windows, Laguiole cutlery, and a massive zinc bar. Mina takes French fare—onion soup, duck a l’orange, steak frites—and elevates it far beyond the classics. Onion soup studded with braised oxtail bubbles with aged Gruyere is covered in Perigord truffles, for instance. The don't-miss item is Mina’s roasted chicken: He starts with an all-natural heirloom bird from the Hudson Valley, and then brines, blanches, and hangs it to dry overnight like a Peking Duck, and brushes it with artisanal soy and Vin Jaune from France’s Jura region all before roasting.