La Cave

Although La Cave began as the highly popular Félix’s little sister, this chic, visually stunning restaurant has proven it deserves its own identity as a standout dining room. Since beginning her tenure in August 2025, culinary director Alex Eaton has done something we weren’t sure it was possible to do: fix something that wasn’t broken. 

The food at La Cave was excellent before. Now it is exceptional. Eaton has made subtle changes to the menu, wanting to maintain familiarity for existing fans, but her touch is unmistakable. Among the petite plats, vegetables and seafood shine in dishes like the local crudo that almost doubles as a salad with purple radish, cucumber, an elegant harissa vinaigrette, and a celery leaf garnish. The crab toast with lemon aioli and asparagus tastes almost too indulgent for words while also being deliciously balanced.

Not to be overlooked is the filet mignon tartine, which can make a meal paired with other small plates. Another, more affordable indulgence is the kaluga caviar profiterole. And of course, at $12, the raclette burger slider is a delicious steal from the Félix menu.

Dishes are as visually stunning as the restaurant itself with its chandeliers and lush baroque details. Jewel-toned cider-glazed carrots look almost too beautiful to eat—but don’t resist the temptation. Among the expertly edited entrees, the whole fish is a work of art, boned and stuffed with colorful piperade and surrounded by roasted vegetables, while the New York strip Wagyu is served on a bed of bright green entrecôte. Then there’s the rainbow of cocktails: magenta Élixir de Vie, peachy-orange tequila fizz, chartreuse Jardin Party, lavender Belle Fleur. 

This is one restaurant where you may find yourself double-fisting it with Champagne and a cocktail. The martini has a cult following, distinguished by cheese-washed vodka and a caviar crisp garnish, but there are more than a dozen BTG wine options—all French, of course, and expertly chosen by beverage director Hailey Knight.

And if you’ve saved room for dessert, you can end as elegantly as you’ve begun with a stone fruit clafoutis or a lemon lavender creme brûlée.