Fodor's Expert Review l'étoile

Michael Brisson has been at the helm of this creative French kitchen since the mid-1980s, yet his dedication to fresh, exquisitely prepared local food remains as fervent as ever. Changing with what's seasonally available, his menu many include sautéed Menemsha fluke or perhaps roasted Long Island duck breast; for lighter fare or to indulge in a fancy martini, head to the stunning copper bar with its sleek leather-backed chairs or the lovely terrace for alfresco dining.