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A modern-day interpretation of a traditional bouchon, Lyonnais cuisine is accentuated by a thoughtful wine program and locally sourced seasonal ingredients. Former BLT Prime chef Chris Leahy helms the kitchen executing a diverse menu including Lyon hot dog; St. Jacques; diver scallops with smashed fingerling potatoes and sauce charcuterie; lamb shank with white bean stew and merguez sausage. For dessert consider apple fritters with cider caramel sauce or red wine-poached pears and toasted walnut tart with Szechuan pepper ice cream. The Roman & Williams–designed restaurant is trimmed entirely in oak with moldings and details taken from a variety of industrial and traditional French references.