Majolica

Seductive sauces and seasonal ingredients are the calling card of chef-owner Andrew Deery at this small, French-influenced BYOB. We adore the buttery Pernod-infused broth with the steamed mussles, the emphatic preserved lemon aioli with the chilled lobster appetizer, and the truffle-scented broth with a splash of cream that flatters the Scottish salmon. All this, and a superb steak frites, too.