Camphor

Camphor threads French technique through Lebanese memory, landing dishes that taste like a chef's grandmother cooked them after culinary school.

Chefs Max Boonthanakit and Michael Bouzide plate food with the precision of fine dining and the soul of a family table, where duck liver mousse arrives lacquered and glossy next to bread clearly meant for tearing. The Arts District dining room stays warm and unfussy, letting the cooking do the talking without ever feeling like it's trying too hard to impress you.

Best for: Date nights and special-occasion dinners with someone who appreciates technique