In Yorkville, a favored destination for celebrities, petite Chabrol delivers grande French fare. The open kitchen provides both a savory kind of aromatherapy and a bit of theater for the diners. Try the ttoro, a seafood stew from the south of France, served as a simple bowl of fish, shellfish, and potatoes until a fragrant, saffron-rich broth is poured over it tableside. Naturally, foie gras is on offer—Chabrol's is poached in Riesling—and a tartine topped with smoked trout. Do not skip the apple tart for dessert: a puff pastry with apple and a drizzle of sabayon for added indulgence.