"Grand Case was once known for its abundant natural salt pond, which produced salt crystals to be ground into powder with metal presses. One of those historic salt presses is on view (along with other artifacts) in the circa-1872 Creole building that houses Le Pressoir. After working as a manager for the previous owners, Milaure Soucy took over the restaurant with partner Gill Sacconi, and the duo have reimagined it as an intimate dining experience filled with little surprises. Choose your three-course adventure from chef Jerome Droingt, who reinvigorates classic French dishes with local ingredients. Standouts include the foie gras terrine spiked with Rhum Clement, and roasted pineapple and coconut chutney, while main courses bring a rustic bouillabaisse with local fish, island-raised hen breast stuffed with porcini mushrooms, or tender Iberian pluma steak stuffed with candied duck and dressed in thyme gravy. [$$$]" - Maria C. Hunt