Partners Taavo Somer (Freemans) and Carlos Quirarte (The Smile) are tastemakers when it comes to style and design. They also have a nose for hiring talented chefs. Greg Proechel, a rising star from Blanca in Brooklyn, devised the contemporary French menu at Le Turtle. Start with a selection of French cheese, charcuterie and crusty peasant bread; spread it with rich Normandy butter, seaweed butter or escargot butter, all of them savory and sublime. The creative, indulgent fun continues with poached Maine lobster and a mushroom extravaganza featuring aromatic Perigord truffles. The French wine list focuses on natural, traditional production methods and obscure varietals. Enclosed by vertical blinds that evoke an artsy jail cell, the slick space sports cozy, quirky seating arrangements, such as a private, elevated booth and a big, blue, U-shaped bench.