Le Petit Village’s bi-level, 3000 sq. ft. space accommodates two distinct bar areas; yet interiors feel quite homey, with exposed brick, comfy red leather banquettes, parquet floors, and a vintage fireplace. Exec chef Mehjabin Ahmed has worked in the kitchens of Eleven Madison Park, Le Coucou, and Copenhagen’s Noma. But here his menu is more classic than high concept, with duck leg confit, saffron-infused bouillabaisse, and spring chicken with truffle jus to satisfy the fussiest Francophiles. Signature cocktails - which might be served in a vase or adorned with peacock feathers - are presented as veritable works of art.