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Daniel Boulud’s Florida outpost is the restaurant of the moment in Palm Beach. The A-list comes here to relax by the courtyard and sample dishes like Tunisian brik and braised short ribs, a house specialty. Boulud himself is not often here, but his chef de cuisine, Zach Bell, is quite talented and turns out consistently good fare.

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The elegant atmosphere of this Palm Beach institution attracts two types of patrons: those desiring a leisurely evening of haute cuisine and those in search of an animated bar scene with live music and flowing Champagne. The restaurant is famous for its caviar menu, which is carefully edited to offer the best of the best. Proprietor/chef Norbert Goldner, who hails from Germany, has gained a loyal following for his outstanding Wiener schnitzel.

Fans of classic French food should put this artsy bistro on the top of their lists. Chef Jean-Pierre Leverrier has a loyal following of Old Guard Palm Beachers, many of whom have regular tables and are never denied a reservation during the season, no matter how busy the place is. And it does get busy. The escargots en croûte with shiitake mushrooms and garlic cream sauce are worth every calorie. My personal favorite: a duo of eggs scrambled in their shells and topped with generous spoonfuls of osetra.

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Le tout Palm Beach congregates at this casual eatery in high season, so booking a table during prime dinner hours is about as easy as finding a bargain on Worth Avenue. It may take two weeks to get a reservation, but the reliable comfort food—and the people watching—will make you glad you waited. The tender barbecued baby back ribs are the most delicious this side of Kansas. The cedar-plank salmon is a local favorite. The food is straightforward, never gimmicky, and the preparation is expert, which explains why the place is always packed.