How do we love Luc? Let us count thy ways: Beignets, Croque Madame, Boeuf Bourguignon. Très délicieux! But the best part is being greeted by the always charming Chef in the Hat Thierry Rautureau.

Mad hat in drink is great.

Pleased with the 2014 Restaurant Week menu and wine pairings. We all had the halibut. It's bustling and popular and comfortable.

Try the Steelhesd With White Beans And Frisee

Try the Beet Salad

Try the Duck Confit With Quail Egg

Try the Petrale Sole With Microgreens

Try the Turnip, Pickled Carrots, Virjouie

Try the Biscotti In Blueberry

Try the Duck Confit, Crispy Kale, Kamut - Lovely!