Best of Boston

Maybe it was the plush red banquettes and gold ceiling fans that sold us on this subterranean Newbury Street bistro. Or maybe it was the friendly Parisian server, or the crisp bonsoir we received when walking through the door. More realistically, though, it was the firmly traditional Gallic dishes—duck breast with orange-honey sauce; mussels marinière steamed in a fragrant white wine broth—that truly transported us to Cannes.