Our Philosophy
A devotion to the craft of cooking
We believe great food begins long before it reaches the plate, in the relationships with local farmers, the hours of preparation, and a deep respect for classical technique. Every dish is an act of intention.
12+
Years of Excellence
3
Culinary Awards
40+
Seasonal Producers
200
Covers per Evening
From the Kitchen
Signature plates
Every plate starts with the relationships we keep with local farmers and the hours of preparation behind each sauce.
Duck Confit
$32
Slow-rendered duck leg, celeriac purée, pickled cherry, thyme jus
Bouillabaisse
$54
Marseille-style, saffron broth, rouille, grilled sourdough
Côte de Boeuf
$68
28-day dry-aged, bordelaise sauce, pommes sarladaises
Join Us
A devotion to the craft of cooking
Tables available Tuesday through Saturday, lunch and dinner. Private dining for groups of eight or more.
What They Say
Voices from our guests
A transcendent dining experience
The duck confit alone is worth making a reservation months in advance.
Amara K.
Food critic
Classical rigour, modern spirit
Élara achieves something rare: classical French rigour with a lightness of spirit that feels entirely modern.
David L.
Travel writer
A truly great restaurant
Every element, from the room to the service to the food, is in perfect accord.
Elena F.
Regular guest
