Routy occupies the Van Horne Avenue address that longtime regulars will recognize as the former Boxermans, now reimagined by the team behind Myers with a sharper, more gastronomic focus. Chef Grégoire Routy, whose résumé spans Michelin-starred kitchens in France and England and a stint at Raele in Copenhagen, brings a menu that is deliberately concise: a handful of starters, four mains, three desserts, all shaped by Mediterranean and Provençal influences and grounded in local, seasonal product.

The room, designed by Kyle Adams Goforth, is warm and unfussy, with wood surfaces, softly dressed tables, and black-and-white family photographs on the walls. A central cabinet displays the glassware for the wine service, and the bar counter and cabinetry are the work of maker George Papas. The wine list is well-matched to the kitchen, with a strong selection of bottles and options by the glass.