ubilee's signature dish, Les Moules, attracts a growing contingent of east side regulars. Chef Pascal Petiteau's mussels come in a variety of choices, from simply steamed or baked, to curry, chicken broth, or white wine infused, and accompanied by fries or a salad. Also, some biters swear by Jubilee's steak tartare. The authentic pedigree of the chef and owners shows in the genuine I'm-in-France feel that pervades. Laid-back and homey yet well-appointed, Jubilee serves bistro fare without the bistro prices. It's a neighborhood favorite. -S.T.