On a narrow street in a neighborhood not known for restaurants, this sleek spot attracts a young, sophisticated crowd. The space, in an old warehouse, has arching beamed ceilings and white-linen-topped tables that play off the polished cement floors. The kitchen turns out meticulously prepared French fare, like grilled rib eye with morels and truffled butter, roast lamb with niçoise vegetable tian (casserole), and smoked-duck-breast salad with a poached egg at its center. The wine list, small and mostly French, is a carefully crafted match for the food. Reservations essential.