Save some of that sourdough to dip into the pastis and tarragon based cherry tomato and prawn starter. The Basque influenced menu includes a classic frise topped with a perfectly poached egg. The flaky white halibut creates a beautiful composition. But it is the colorful reduced sauces that are a signature of the famous chefs (Gerald Hirigoyen leads the pack), so don't feign adventure. The bent wood bar and atmosphere of this bustling local lunch haunt is a bit more conducive to meetings and small gatherings than romantic interludes.