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Expect hearty French classics and decor straight from the 1930s at Brasserie Gavroche. Three-horned chandeliers, dark wood antique furniture, art deco lampshades and reddish-brown leather banquettes set the scene at this white-tableclothed brasserie and bar. Framed old photographs and recipes by chef Frédéric Colin’s grandfather complete the picture. Think dishes such as pork terrine pie with duck liver ($22), bone marrow and parsley purée on toasted Poilâne bread ($18), traditional pork hotpot ($35) and – grandpa Henri’s recipe – fish quenelle (creamed dumplings in the sharpest of sharp-ended ovals) with crayfish sauce ($33).