This Yorkville hot spot has a loyal local following. The menu is eclectic, although many dishes are informed by Daniel Boulud’s French roots. There are a number of small plates and appetizers like tartare, charcuterie, pâté and escargot. Main courses run the gamut from truffled white sausage and veal stew to duck confit and northern pike, along with steaks and burgers. And the wine list is first class, including some very good Ontario-produced selections. The ambience is fashionable rather than stuffy or formal; it’s a restaurant where you can have a fine dining experience without multiple courses or a meal that lasts several hours. You would also expect refined service at a place like this, and that’s what you’ll get.