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Didier Virot wasn’t being self-deprecating when he decided to name his restaurant FR.OG. Rather, the French chef, late of Aix, was alluding to the phrase “French origin,” and his mission to showcase the cooking of various parts of the world that had been colonized by the French and influenced by their cuisine. The restaurant, with its pink-and-white color scheme and shimmering tilework, occupies two floors and offers food-bar seating outside the open kitchen. The menu travels the globe, alighting briefly in Vietnam, Morocco, and Lebanon with dishes like fattouche salad with sumac vinaigrette, peekytoe-crab briouats, and sautéed pork loin with carrots and cabbage in caramel-ginger sauce. Cocktails, like the Lebanese “SazArak,” are equally international. — Rob Patronite and Robin Raisfeld

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• Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché (4/30/07)