Brion Restaurant par Geoffrey Lengagne

After working in kitchens in top New York and London restaurants, Chef Geoffrey Lengagne opened his own spot where he rustles up French fare with Mediterranean accents—like cod raviolo with Basque octopus and grilled trout with black garlic lemon Pil Pil sauce and marinated cabbage. The space is light and bright, with waxed cement floors, an open kitchen and soothing cream and algae-green tones. The personable staff contribute to the experience.