From Our Editors
The menu at chef-owned Bistro Fandango bursts with creative flavors. Butter-basted wild salmon joins leek-tarragon fondue, while rosemary-cabernet braised lamb shank pairs with Le Puy lentil ratatouille and reduced braising jus. Even the appetizers gain complexity from contrasting tastes, as in the case of a sweet candy-cane beet salad sprinkled with savory toasted walnuts and goat-cheese croquettes. Soft lighting keeps the dining room intimate enough for romantic dates and dim enough not to blow the cover of spies in disguise.