Filled with rich dark woods, comfortably worn colonial furnishings, soaring open-beamed ceilings, and intimate, fireplace-centered rooms, this Orange County institution feels more like a country manor than an award-winning French restaurant. Executive chef Yves Fournier matches the considerable atmospheric charm with a menu anchored by exquisite entrées of steak (including a super-juicy, melts-in-your-mouth filet mignon) and seafood (witness the mahi mahi crusted with sun-dried tomatoes and shiitake mushrooms bathed in a citrus-tinged béarnaise). The on-point waitstaff upholds Chanteclair’s long tradition of impeccable service. That said, the owner has expanded the bar and commenced an after-hours party nightly at 10 pm—attracting a younger, club-type crowd that tends to hasten the departure of the older, more moneyed dinner clientele.

Chanteclair Information:

• French menu. Lunch, dinner. Closed Sun. Bar. Jacket required. Reservations recommended. Outdoor seating.