Francine

Patrons are immediately immersed in European elegance when they walk into Francine. The exposed ceilings and bar take center stage, leaving room for seating that feels intimate and offers plenty of people-watching. The restaurant itself is a menagerie of bustling voices in an open kitchen, servers in formal attire, and a dose of patrons in sequins and sparkling dresses. It isn’t just about the atmosphere, though. The French cuisine is bold and sexy. Details are important to owner and chef Laurent Halasz, whose mother’s recipes lay the foundation for the French menu that offers glimmers of the Mediterranean. All dishes are presented like colorful paint palettes with herbs and edible flowers — entrees focus on including veggies, homemade pasta and rich sauces minus the butter. For starters, the beef carpaccio and the grilled octopus are fan favorites. Other standouts include the Chilean Seabass and the bone marrow bucatini. At Francine, expect both a visual and culinary experience.