Always one to go big or go home, superchef Bobby Flay puts his signature spin on the brasserie, in a neighborhood where expense accounts still exist. Seating 200, it’s a soaring space with nods to classic French boites and schmoozey, banquette-hopping Hollywood. Similarly, Flay beautifully incorporates his fiery flavors with classics you’d find in gay Paree, along with his favorite flourishes from around the globe. An asparagus chopped salad with Vermont cheddar or red pepper crab cake are strong starts to your hearty meal – moules frites in a green chile broth, spice-rubbed steaks, grilled tuna with red and green chile sauces and avocado relish. The striking raw bar features ‘shellfish cocktails’ with ingredients such as shrimp and tomatillo or lobster and avocado in addition to the requisite oysters, clams, and lobster. For dessert, go for blueberry lemon crepes.