Chez Nous   

From the satin-and-lace ambience to the food itself, each and every aspect of Chez Nous is executed with the kind of tasteful restraint that is the hallmark of Gallic culinary presentation. The menu overflows with intricate options such as the Medallions de Saumon aux Aperges, which are grilled salmon medallions wrapped in bacon and topped with roasted asparagus and liberal dollops of Dijon mustard hollandaise. Waterfowl is also quite popular: Fans of duck in particular should consider the Canard a La Peche Rotie, a filling entree consisting of duckling leg confit and grilled duck breast served with roasted peaches, rosemary-infused peach wine and duck stock reduction. The only unorthodox component of the Chez Nous experience is that of the restaurant's upscale equivalent of the combo meal: Diners may choose from one of three daily entrees along with any appetizer and a dessert. The last selection is only nominally a matter of choice, as the presence of the creme caramel (a homemade caramel custard) allows for little competition. -- Barrett Brown