As La Salamandre, Gilles Boulaines restaurant served some of the regions best French food. Reincarnated as Louka, his small-plates restaurant, Boulaine has moved to the culinary forefront. Chef Mark Miller clearly trained in New York, where its okay to show off. Miniature masterpieces like crispy rabbit with pumpernickel bread pudding and apricot mustard sauce or braised duck pot pie with chorizo, dates, and curried wine juices under puff pastry tease the intellect and please the senses.
Hours: Lunch: 11:30 a.m.-2:00 p.m. Tue.-Fri. Dinner: 5:30-10:00 p.m. Tue.-Sun.
Payment Type: MasterCard, Visa, American Express, cash, ATM/Debit
Attire: Casual to dressy