"If you believe radish flowers and grape clusters are charcuterie board distractions, turn to Arnaud Nicolas. At the upscale French restaurant, the sausages, terrines, and pâtés are the true stars. They welcome you from their case by the entrance; head past them to find the airy dining room where couples enjoy, in reverent near-silence, the privacy offered by the ample elbow room between tables. Sip a complimentary splash of white wine as you consider the ten-ish options on the charcuterie-dominant starters list, like savory poultry pâté baked in buttery golden pastry or a baseball-sized mound of rillettes so rich in pork fat. Can’t choose? The discovery plate is the obvious choice, with three surprise options like foie gras-laced terrine paired with apple compote or Espelette pepper-seasoned pâté served with pickled red onion. Save room for the luscious boudin noir, face-sized raviolo stuffed with beef, and the fine dining version of a Snickers for dessert." - Emily Monaco
