This tiny French boîte has proved to be chef-owner Patrick Quillec’s most successful restaurant by not being trendy in any fashion. It’s a demure and intimate space with lace curtains and toile upholstery and a clientele with terribly good manners. Chef Daniel Quillec, Patrick’s brother, serves traditional Provencal dishes, including a deliciously robust onion soup, crusty bread, escargot, luscious veal scaloppine and steak au poivre. And a very fine tarte tatin. It’s expensive, but if you’re willing to indulge in rich food, you’re probably willing to act rich, too.