It is evident how important Odette is to executive chef Julian Royer, who named the restaurant after his beloved grandmother, who he credits for teaching him about good food. Most of the time, the tasting menus here begin with one of Royer’s calling cards—the mushroom tea with ceps sabayon. Like all the other dishes here, substance is key—fresh ingredients from some of the world’s finest small producers are simply prepared and presented in the most artful manner.

The wine and beverage list is carefully curated, and the knowledgeable service staff is always on hand to recommend suitable pairings. Odette is one of those rare restaurants that more than satisfies on every count. The food, service and ambience are all impeccable.

Even before it earned its Michelin stars, Odette was one of the toughest tables to secure in town. Now, you’d best book several months in advance.