Bistro 82

Sleek, clean-lined black chairs with white faux leather seat and back cushions keep the design and feel even and comfortable. But it is the food and menu that really shine. Chef Derik Watson’s kitchen turns out enticing, good dishes with fun twists — including gently spiced, sizzling-hot marrow bones accompanied by coarse sea salt and a steak tartare. Also highly recommended are the sea scallops, pan roasted Cobia, escargot, and french onion soup dumplings. The dessert menu is unique with such originals as a trois chocolate mousse and delectable cinnamon-sugar beignets.