Brindille

If you've read this far, you may as well have a French lesson. Brindille, pronounced "braun-DEE", translates to "new growth" in French and Chef/Co-Owner Carrie Nahabedian has been making culinary connections since opening Michelin-starred Nana more than 20 years ago. The River North restaurant presents a menu of sophisticated Parisian dishes that land upon exquisite china amid French linens. Order iced Beau Soleil Oysters from New Brunswick or Russian Sturgeon Caviar to get your various juices flowing. Try Tarte Tatin or a nice Butternut Squash Soup and Nutmeg Cappuccino for more warmth. Stellar entrees include whole roasted European Dover Sole Meuniere; lacquered aged duck breast and grilled Prime Sirloin. Pastry Chef, Craig Harzewski, rises to the romantic challenge with very French and seasonally tweaked selections such as warm Lemon Madeleines baked to order; Gâteau Opera Cake; and ethereal profiteroles. Or go Gallic with a cheese course accompanied by seasonal fruits and anise seed bread. Cognac, Calvados, Grappa or French Absinthe also make a grand conclusion.