Septime is the restaurant that defined the new Parisian bistro for the 2010s — seasonal French cooking of real precision and creativity, in a room that manages to feel both serious and relaxed. Chef Bertrand Grébaut trained at Arpège and the cooking shows it, without the formality or the price tag.
Book weeks in advance; tables are released online at specific times and go in minutes. A cheaper alternative is the same team's oyster bar, Clamato, directly across the street, which does not take reservations.