Chef Laurent Guillaume, who has helped open hotels and restaurants in Paris, brings years of culinary expertise to Chouquet’s menu and adorns time-tested continental fare with surprising New World elements. Attentive servers emerge from the kitchen carrying escargot and niçoise salads, cruising past sleek stools at a bar accented by swirls of natural wood grain and designed by Dominique Maxime Genauzeau. On the patio, diners soak up the sun or choose least-favorite clouds for a sky writer to edit out. The dining room's sand-hued walls and burnt-orange accents resound with the sounds of glasses clinking together, bearing more than 70 wines from Europe, South America, and the Pacific Northwest and a rotating selection of draft beers from France and the United States.
If two heads are better than one, then two cuisine-noggins fused into one restaurant-body are better than one. Support admixed eateries and your local thesaurus with today’s Groupon: for $20, you’ll get $40 worth of delicious French-Japanese fusion fare for lunch or dinner at Bushi-Tei, an epicurean hybrid that helps you to expand your cultural palate. 1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States. 1978: Attempts to use nuclear fusion to prevent magician David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
Executive chef David Bazirgan uses local, organic, and seasonal ingredients to create delicious French cuisine. Begin your culinary quest with fried squash blossoms ($12) stuffed with goat cheese, mozzarella, pistou, and aged balsamic, or wind your tongue buds around the Snake River Kobe beef tartare ($16) served with capers, shallots, and toast points. Continue on to the enticing entrees, such as the sautéed Alaskan halibut ($31), which harmonizes green-garlic purée and spring vegetables with a black-truffle emulsion, and the ratatouille, which flirts with a potato and fennel gratin and market vegetables ($20).