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This tiny, but stylishly conceived bistro named for a Cotes d’Azur resort town relies on hyper minimalist décor to add intrigue to its simple French fare. Every surface is white except for a wooden banquette that lines one wall, and distressed-brass oil lamps decorate the walls. In addition to pate and steak frites, the brasserie menu has eclectic touches—instead of lardons, warm roasted tomatoes and artichoke hearts top a salad tossed in mustard-shallot vinaigrette. For entrées, the Guinness-braised short ribs are extremely tender and finished with a sweet, salty and substantial red wine reduction. The concise wine list also favors French reds. — Rob Fischer

Ravioli over butternut squash puree, $10; Guinness braised short ribs, $21