2012 BEST Bistro
Chef Gabriel Bremer’s menu is blissfully free of the buzzwords of the moment. That’s because he knows what he does, and he does it consistently well. Witness a frothy dollop of foam atop an amuse-bouche of creamy squash soup, or a soft-cooked egg lounging on steel-cut-oat "risotto." And then there’s the duck for two—with crispy, lavender-honey-glazed skin and tender meat, it’s so exquisitely prepared that you need to order it in advance (and you should).