La Petite Folie

A midlife career change prompted chef Mary Mastricola to open this almost-hidden, slightly upscale spot a decade ago. The French wine list offers affordable choices, and the trusty menu gets updated with seasonal additions often. We like to visit in the fall, when dishes include boneless rabbit filled with truffled hazelnut mousse, but year-round you can expect classics including pan-seared Alaskan halibut and roasted Atlantic salmon. Older theatergoers gobble up the three-course prix fixe (offered 5–6:30pm).