Lunch, Best Restaurants: Perhaps one of the most notable features of this restaurant is that is has survived, thrived even, since 1990, relying on nothing but word-of-mouth advertising. Chef Mark Gjini's skilled French cooking earns awed praise from regulars and food critics, who appreciate the simple approach he takes with classic dishes like Dijon-crusted lamb, Pernod-scented fish soup, filet mignon with peppercorn sauce. Service is assured, knowledgeable and ever so professional, without ever being pretentious — a treat to encounter in a restaurant of this caliber. The wine list is well chosen if a bit brief, and peppered with a few unusual selections. If you're looking for a quiet refined meal, this is it!