Zimmi’s is one of those effortlessly chic little West Village restaurants, with its checked tablecloths, rustic furnishings and cool, contemporary lighting. The epicurean DNA is also impressive: Partner Jenni Guizio was beverage director for Danny Meyer’s USHG, while chef/partner Maxime Pradié helmed the kitchen at Rock Center’s Lodi. His menu here is South of France classics with a twist: pork collar with hazelnuts, dandelion & shallots, a decadent artichoke soup with foie gras, and a traditional pâté de campagne. Francophilic tipples like the Bijou Frappé complete the experience.