Their signature circular counter affords the best views of the open kitchen. The Alsatian owner-chef, with stints in prestigious establishments around the world under his belt, has adopted a less starchy approach to French cuisine dotted with Alsatian influences. His omakase menu changes to showcase the best seasonal produce, but the hallmark salt-baked cabbage with lard is a firm fixture. The wine list features unique choices from small-scale organic wineries.