At 6:15 on a Monday evening, every table at Chapeau was filled and Philippe Gardelle, always a crowd favorite, was running around like the grand host he is. A chef by trade, he pops back and forth between the kitchen and the dining room. The space, which once housed the four-star Alain Rondelli, is snug, yet comfortable and elegant, with each table adorned with a small bouquet of flowers. This is one of the few places to get classic French preparations such as escargot in garlic herb butter; cassoulet; and chicken stuffed with veal. A la carte pricing is available, but most people opt for the fixed-price menus with loads of options.

 
Specialties: Salmon trio (gravlax, tartare and caviar); escargot in garlic parsley butter; salade Landaise; wild-caught skate wing with brown butter sauce; cassoulet de Toulouse; filet mignon with sauce a la Perigourdine; profiteroles; baked Alaska.

Hours

Dinner 5-10 p.m. Sunday-Thursday, until 10:30 p.m. Friday-Saturday.

Cuisines

• French

Features

• Online Reservation
• Corkage ($18)
• Credit Cards: Accepted
• Disabled Access
• Full Bar
• High Chairs
• Parking: Difficult
• Parking: Street
• Reservations: Accepted
• Seating (50)