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A refined, unpretentious bistro is probably among the last things you’d expect from an NFL running back, but it’s what Amos Zereoue delivers at his eponymous Murray Hill restaurant, where classic French fare and Côte D’Ivoire delicacies are served with equal aplomb. First-rate ingredients lead the way in the kitchen, as with mains like roasted chicken, the tender meat sealed in by bronze, crispy skin and matched with a caramel-colored au jus. Zereoue’s African heritage is reflected in specials like poisson braisé, a seared tilapia served whole and augmented with a hash of traditional spices akin to horseradish with fish sauce. The minimalist space is narrow, with a subtle Art Deco flair. Café tables topped by white tablecloths are nestled among African planters and iron wall sculptures. A final touch of atmosphere comes from the occasional jazz trio, nestled into a small window space up front. — Ethan Wolff

Discounted cocktails are served Mon.–Fri., 5 p.m.–7 p.m.

Tuna tartare, $10; poisson braisé, $26