The brainchild of a Franco-Korean couple of chefs who met in New York, the ubiquitous chicken is the star of this vintage bistro dripping in charm. The chef, former right-hand man of Daniel Boulud, signs a wholesome modern score founded on textbook classical skills. An example: his high-flying signature dish - gateau of sautéed chicken livers. Eater-friendly priced lunchtime menu.