Oliver and Nicolas Poilevey (pictured) cut their teeth in their parents’ classic French bistro Le Bouchon. At Obélix, they marry these classics with global influences and inspirations for a fresh take on the genre. In the packed, boisterous dining room, Oliver and chef de cuisine Nathan Kim serve fun plates like tacos with foie gras and salsa macha, asparagus spears blanketed with al pastor hollandaise, and halibut with Korean seaweed salad and yuzu beurre blanc, alongside more traditional dishes, like a dreamy duck confit salad. Nicolas, the sommelier, keeps the French wine flowing, particularly the bubbly. As second-generation restaurateurs, the Poilevey brothers prove with Obélix that it’s possible to honor what came before while still making your own mark.