Beverly Hills' Bouchon represents all of the culinary excellence you'd expect from Chef Thomas Keller, who has earned seven Michelin stars between the original Bouchon, the internationally celebrated French Laundry, and New York’s Per Se. Keller's take on age-old French bistro food is traditional but he employs modern techniques. Each dish is as familiar as an old friend, just dressed a little nicer than you remember him: roast chicken is plated atop carrots and onions on a thin pastry disk in a pool of pan sauce, and each garlic-buttered escargot gets a cute puff pastry hat. Brass fixtures, high ceilings, and mosaic tiles evoking La Belle Epoque complete the effect. Still, some things don’t need adornment, like red wine served in carafes and butter-topped steak next to a heaping pile of fries.