Legendary chef Alain Ducasse’s Adour is a dramatic leap from the French master’s previous endeavor, Alain Ducasse at the Essex House. Where the Essex House scared away diners with a French elegance rarely seen stateside, Ducasse’s Adour is meant to be a subdued yet elegant wine bar. Draped in warm burgundy and gold with a corridor outfitted in leather and walls lined with well-stocked wine coolers and grape vines, the space is a perfectly warm setting for chef Joel Dennis' sophisticated French comfort food. Adour’s dishes range from simple and straight-from-the-farm to quietly stunning and intricate. Start off with delicate foie gras and tapioca-filled ravioli and follow it with an expertly prepared duck breast or the smoked wild striped bass. Adour’s wine list is among the city’s best, and the desserts, created by pastry chef Sandro Micheli, rank accordingly—they include a luxuriously rich dark chocolate sorbet and pear with roasted pecans.

Adour Information:

• Contemporary French menu. Dinner.