Armed with a menu that reads like an all-star roster of French cuisine (seared foie gras lyonnaise, bone marrow en persillade, halibut Véronique), chef Michael Mina is able to transport diners to Paris at Bardot. He also prepares four different cuts of steak, and dishes them up with a variety of traditional French sauces such as béarnaise and bordelaise. The wine menu is French as well, with an extensive selection of whites, reds, and champagnes. Before or after dinner, spend some time at the hand-hewn wooden bar. The service is exceptional, too, with white-jacketed waiters dashing to and fro. Vive Bardot!
