Proprietor Hervé Maestripieri has opened the classically European eatery in the former Moquila and The Spaniard Tapas Bar space. To handle things in the kitchen Maestripieri brought in a team from the French Riviera: exec chef Geoffroy Ruiz, who earned his culinary bones in Michelin-starred eateries in France, and pastry chef Gineau Stephane.

The duo will be turning out everything from truffle soup, crispy salmon on phyllo and truffled Cornish hen with wild mushroom fondue to an array of house-made ice creams, pastries and other sweet treats, all washed down with wines off a global list supervised by GM and sommelier Sebastien Benchabi.

The restaurant itself occupies some 4,000 square feet, with a capacity of 140 inside and out, plus a bar, weekend DJ and wine classes. It’s open for lunch and dinner daily, with Sunday brunch scheduled to begin sometime this month.