Bar & Boeuf

Broke? Fuhgettaboudit. This is over-the-top opulence that says 'in your face' to tough economic times. Done up like a turn-of-the-century cruise ship, we're talking two floors of sheer luxury. All rich creamy goodness with dark chocolately wood, high ceilings, burnished porthole mirrors, grand chandeliers, and the sweet, sweet smell of success. Hot shot chef Alexandre Gosselin made the jump from Le Local and is knocking the proverbial socks off a not-so-easy-to-please clientele. He's got them drooling over duck foie gras terrine with hibiscus, wild sea bass with green peas, wasabi and spaghetti squash, and 1855 Black Angus striploin. Worth blowing the savings account for.