Next chapter: the food. While Trees previously worked with a four, five, or six-course menu, nowadays it is à la carte. Start with an oyster, order the tuna, be sure to let yourself be talked into a good bottle of wine, and make sure the sole à la meunière appears on the table at some point. Fish that falls off the bone, a sauce you’d love to lick off the plate with your fingers, and mashed potatoes to mop up the last bits. And to top it all off: beurre noisette ice cream for dessert.

But good food is one thing; wanting to linger somewhere unashamedly is another. And Trees happens to excel at that second part as well. A little tip: book a second round whenever possible. After the first, after two hours, another table will be breathing down your neck—figuratively speaking, of course—whereas later in the evening you can comfortably digest. And should even that not be long enough: the bar is downstairs. A cocktail, another glass of wine, the usual We're really only doing one more.You know how it is. Success? Mega success.

Restaurant Trees