f there are two things the French do well, romance and food fit the bill. Jean Claude Iacovelli tastefully combines both of these in the spirit of the French bistro with his newest endeavor, the aptly-named, Jean Claude.

Slightly less formal than its sister restaurant, Café Lure, Jean Claude welcomes you with open arms into its casual yet romantic atmosphere. The mood is jovial but not bustling, subtle but far from dull.

Start simply with Seared Sea Scallop with roasted beets and mizuna salad or Roasted Quail with glazed pears, fennel and frisee salad. The meals here are meant to inspire so savor every bite. The Roasted Codfish is served with basil potato puree and yellow and red bell pepper sauce while the Roasted Breast of Duck, no doubt succulent and juicy, is paired with white beans, shitake mushrooms and rosemary sauce.

Even though you're seated at cafeteria-style tables which can make for a less-than-intimate occasion, this is only a minor setback for fine French food that is unobtrusive and delicious.