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For a quarter of a century, La Petite Auberge has quietly endured the ascendance of nouvelle cuisine, celebrity chefs, and health-consciousness, remaining remarkably immune to every hostile threat to its classic style of French cooking. For the price of an entrée almost everywhere else, the four-course prix fixe features such high-fat, old-school fare as steak au poivre with buttery potatoes and spinach, filet of sole meunière, and an enormous, wonderfully crispy duck a l'orange. The vinaigrette on the leeks is more cream than vinegar, the pâté is robust, and the service is that practiced blend of proper and friendly that makes this wood-beamed chalet in the heart of Curry Hill such a sentimental fave. If our arteries could take it, we'd be regulars. — Rob Patronite and Robin Raisfeld

Lunch, three-course, $19.95; dinner, four-course, $27

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