A simple stage for star-quality food, this famous French hideaway is a special-occasion spectacular.

The Scene
With butter-yellow walls, fresh flowers and bold art, Chef Thierry Rautureau's Madison Park institution is like a French country inn tucked away in the city. The staff knows service and courses arrive well paced; plan a whole evening to fully enjoy the prix-fixe menu.

The Food
The parade of artful dishes begins with delicate flavors and builds to bolder tastes. Although the menu changes daily, one classic first course is an herbed scrambled egg served in the shell with lime creme fraiche and caviar. A spice-infused pinot noir sorbet cleanses the palate before a main course of tender venison medallions in a sumptuous black peppercorn sauce. The Symphony of Dessert is a trio of small wonders--chocolate bombe, vanilla cream with pistachios and fresh apple profiterole.