Balthazar

Keith McNally has mastered the art of the French brasserie at Balthazar — from the zinc bar, red leather banquettes and weathered trimmings down to the pommes frites.. And it just gets better with age. Start with the steak tartare (made with filet mignon) or the moules frites, then settle into the steak frites or the duck confit. Better yet, reserve a table on Friday night for their bouillabaisse plat du jour. Come dessert, stay classic with the apple tarte tatin.
Don’t Miss Dish: Steak tartare, moules frites, grilled brook trout, roast chicken and steak frites.
End With: Apple tarte tatin, pavlova
Drink This: Champagne, a martini, or a French wine.
Price: $$
Occasion: Date, Francophiles, brunch, weekday breakfast, & almost any other occasion.
Bonuses: Open all day 7 days a week and great for leisurely weekend brunch.