Au Petit Paris

Often French cuisine is as much about architecture as it is about cooking. At Au Petit Paris, the artful presentation of dishes is perfectly complemented by the aroma, flavor and texture of the food itself. Like an exquisitely wrapped present, you almost feel guilty un-tying the ribbon and tearing off the paper. But you must. The gorgeously sautéed sea scallops (cushioned between tiny columns of smoky bacon with graceful asparagus spears and curried cauliflower purée) look more like tiny modern sculptures than an entrée. Housed in a low-key bungalow, this classic French restaurant impresses with its menu; the atmosphere, while not exactly an afterthought, is just not the point. There’s also plenty of eye-catching dazzle in the desserts such as the dreamy caramelized pear tart on puff pastry where slices of fruit unfold like flower petals. One mouthful (coupled with a dollop of ice cream) will make all of the remorse that you feel for destroying this gastronomic blossom melt away.

The entree prices certainly reflect the quality of the dishes, but the wine list is surprisingly reasonable.