Lilette

Small tables dominate a well-lit room that's also sprinkled with booths. The decor is sparse, but fitting with the room's simple "corner store" feel. Since opening in late 2000, Lilette has developed a faithful neighborhood following, mostly the kind of folks who don't mind grabbing a quick bite at the bar during busy times.

Chef John Harris interprets French dishes that run the gamut from bistro classics (grilled hanger steak and frites, steamed mussels, duck confit) to more adapted dishes (tender seafood salad dressed with lemony herb-mustard vinaigrette, anchovy-basil bruschetta). He also combines Mediterranean flavors in dishes like braciola (stuffed roll of beef) with Parmigiano-Reggiano and creamy polenta. Instead of the ever-present chicken breast entree, Harris roasts tender poussin (young chicken) and bathes it in a fragrant, chunky sauce of poached garlic, earthy mushrooms and caramelized shallots.