Few were surprised when La Grenouille finally attained a three-star rating from the New York Times in 2009—as the review noted, the classically minded French restaurant has outlasted many of its competitors in the 50 years since opening its doors. France itself seems to have changed more than La Grenouille in that time, and the elements that made diners swoon a half century ago remain thankfully in place. Intricate sprays of flowers continue to draw one’s eye to every corner of the dining room, and the menu maintains its delicate balance between seasonal ingredients and French culinary traditions. Though the most popular dish—sautéed frogs’ legs—happens to share the restaurant’s name, other fine choices abound. One is the oxtail in red burgundy wine, a dish that Times writer Sam Sifton considers “of uncommon excellence…the late Pat Buckley once said she would choose [it] as her last on Earth.” Sifton also fell hard for the soufflé, calling it “a magic-trick dessert” even more rewarding than a chocolate bunny in a top hat.