Owner-chef Josiah Citrin created his own restaurant with the notion of emphasizing more traditional French cuisine. The result combines an obsession with fresh produce and herbs with Citrin's training in the culinary classics. Dinner might include such treats as foie gras terrine with apricot-date confiture; hamachi and ahi tartare with black truffles, and sweetbreads in a wonderful Jurancon reduction to grand cote de boeuf for two. With it's large crystal chandelier and generously spaced tables topped with fine linen, Limoges china and Riedel stemware, Melisse is not to be missed.