Justine's

A sexy scene with alluring French food
Popular plate: Their best dish isn't even cooked: steak tartare is seasoned with capers and fresh-ground black pepper, and topped with a raw quail egg.

Hipsters swooned when Justine's opened in 2009, and nothing has dampened their enthusiasm to date. Justine Gilcrease and her French husband Pierre Pelegrin originally planned to open a bar, but a drinking hole without food just seemed uninviting.
The interior of the red-walled 1930s bungalow exudes warmth and a flirty - even bawdy - attitude. Pelegrin pours drinks and tends a turntable, sharing his collection of blues records. Skinny-jeaned patrons linger over stiff drinks at the bar while couples seated at small antique tables enjoy classic French fare like duck confit, salade nicoise, and charcuterie plates featuring meats cured on-site.