Jeune et Jolie

The team at Campfire opened this romantic venture just down the street. Chef Eric Bost continues to dazzle with winning flavor combinations and locally sourced fare. Scallops are pan-roasted in brown butter and paired with butternut squash ribbons; Liberty Farms duck meets fig and black truffle; and caramelized honey custard and slow-cooked quince for dessert are an ode to the sweet substance made by bees. The dishes are as artful as the design, which showcases a landscape of blue greens, soft curves, and crushed velvet banquettes. A vintage reel-to-reel stereo serves up dreamy St. Tropez vibes.

Those craving a French getaway without the price tag and PTO will do well with a trip to this Michelin-starred restaurant, where chef Eric Bost serves a menu rooted in French nouvelle cuisine that reflects the region’s seasons. Diners select their preferred plates for a four-course menu—in the company of a date, opt for different picks so as to enjoy it all (take, for example, the scallops with butternut squash and toasted pepitas, or the Miel, a dessert highlighting several variations of local honey). Though the food is next-level, the design is just as destination-worthy: Crushed velvet banquettes, pink marble tabletops, and pastel blue greens welcome diners, along with a horseshoe-shaped bar and its absinthe tower centerpiece. Do take advantage of the sprawling patio and its St. Tropez vibes, made possible by terrazzo tabletops, verdant greenery, and an ace score of French tunes.