The French Room

The forthright name says it all: here is a temple to and template of haute cuisine. Its setting in the Adolphus Hotel is every inch worthy of a century-old landmark, from the be-muraled cathedral ceilings hung with imported crystal chandeliers down to the elaborate floral arrangements and candlelit, linen-covered tables seating patrons dressed as smartly as the floor staff. And so, naturellement, is the food, with seasonal dishes such as Dover sole in lemon-verbena beurre blanc supplementing signatures like jumbo lump crab cakes with lemongrass-lobster sauce and Grand Marnier soufflé. As for the French Room’s wine collection—if you’ve got the means, might we suggest a 1983 Château Latour, followed by a 1986 Château d’Yquem Sauternes (and might we join you)?