At Le Comptoir, waiters ferry plates of contemporary bistro fare across scuffed hardwood floors and mixologists swirl signature cocktails behind a softly lit bar. Chefs embellish the dinner menu's savory steak, cod, and roast-chicken entrees with seasonal and local produce such as chanterelle mushrooms and butternut squash. Charcuterie and cheese boards host samples of homemade pâté and artisanal fromage, and brunch dishes out creative interpretations of breakfast classics such as eggs benedict and french toast. Patrons can perch on stools within the restaurant’s whitewashed brick walls or head to the outdoor garden to win impromptu games of don’t-touch-the-lava by scaling mosaic-tiled benches and bamboo poles.