Bonsoirée

This small BYOB space was started by co-chefs Kurt Chenier and Shin Thompson as a catering company and deli. Now it’s a restaurant, with Saturday-night “underground” invite-only dinners. They specialize in comforting seasonal dishes, like winter mushrooms in puff pastry with wilted mustard greens.

We loved: Maple-basted stuffed quail with sweet-potato hash.

Insider tip: On Sundays, the five- and seven-course tasting menus are discounted.