Since Jamie Lauren assumed the role of chef last year, the food at Absinthe has only gotten better. Though there are some stalwarts on the menu for the diehards (the croque monsieur and French onion soup, for example), Lauren has infused the menu with smart, satisfying dishes that expertly walk the line between rustic and refined. The menu changes seasonally, but fish dishes are particularly good here, and you can make a meal of larger-than-average “share” plates, such as the rich sautéed mushrooms topped with a poached duck egg.

MUST ORDER: Anything with scallops