New York

It takes a man who owns a true Parisian bistro to transport one authentically to Midtown, and Alain Ducasse seems to have succeeded in doing so with his NYC Benoit location. Half of the charm is the space: white table cloths, vintage posters and ornate light fixtures all under a cheery blue-skied freso. Yet, the other half, as it must be, is the food: calf liver is served in the same copper pan it was seared in, a cassoulet of duck confit and cured pork is as heavy as it is flavorful, and concentrated French onion soup is capped by a melty blanket of Gruyere.