"At Table 22, chef Noël Mantel, who trained with Alain Ducasse, serves delicious Provençal-inspired dishes like risotto with veal sauce and roasted rack of lamb, along with an assortment of small plates including fried zucchini flowers, potatoes sauteed with chorizo, and socca, a crepe made with chickpea flour. A recent redecoration traded tired Provençal decor for a more modern look that retains a seaside theme. [$$$]" - Lane Nieset, Alexander Lobrano
