At this Restaurant Row brasserie, featuring a 1940s private club vibe, Chef Jean-Stephane Poinard draws on a century of French family tradition to create exceptional versions of classic Lyonnais dishes with locally inspired twists. For starters, have the Billi-bi mussel soup with its flavors of saffron and smoked paprika oil. Poinard's version of Bolognese uses slow-roasted, wine-braised local beef and pork, fresh marinara sauce and cream. The steakburger is also a winner, topped with Irish cheddar, a house-made onion jam and Bearnaise sauce. A Critic's Pick our 2016 Dining Awards.