Benoit

"It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba." Full review

"This celebrated vintage bistro, long renowned for its excellent cooking and very high prices, fell into the Alain Ducasse fold in 2004, but the master chef promised not to change its style."

"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter." Full review

"A "veritable icon", this century-old address in the 4th, "revived" by Alain Ducasse, is "still one of the most dependable" for "high-class bistro" fare." Full review

"The chef turns out escargots in their shells with garlic butter and herbs; tête-de-veau, or head of veal, in a traditional ravigote vinaigrette sauce; boeuf à la parisienne; and good cassoulet." Full review

"A gem of a Parisian bistro, super-chef Alain Ducasse has retained the faux-marbre, polished-brass, and lace-curtain decor created in 1912."

"If you have a picture in your head of a golden age of Parisian dining, it probably looks something like Benoit." Full review

"Alain Ducasse's super old-school bistro—with pale yellow faux marble walls, red upright banquets...you come here because the food is so solid that you won't run the risk of having a bad meal" Full review

"Mirrors, zinc, and tiles still line the venerable dining room, while the menu features beautifully executed bistro classics. " Full review