Barsac Brasserie

At this bustling little restaurant, which is popular with nearby studio workers but relatively unknown to the rest of the world, a lively bar is separated from a cozy dining room by floor-to-ceiling glass panels. The dining room is relatively quiet, complemented by rich wood, white walls bedecked in abstract watercolors and an open kitchen behind a granite-topped, polished wood counter (ideal for solo dining).

After devouring a crock of liver mousse with crispy bread, patrons focus on starters such as an onion tart with a red pepper sauce or gazpacho. Among the entrees are a Southern-style pork chop in cider sauce, marvelous goat cheese ravioli in mushroom sauce, and sautéed whitefish with lobster sauce. Finish it all off with a refreshing Key lime tart or glass of Barsac, a dessert wine from Bordeaux (a cousin of the more prestigious Sauternes).