Chef Philippe Jeanty, who made a name for himself in the wine country (first at Domaine Chandon and then at his Bistro Jeanty and Pere Jeanty), oversees this brass-and-wood, three-story brasserie in the former Jack's restaurant, a San Francisco institution since 1864. The food is as French as the chef, with cassoulet, steak frites, rabbit terrine, bouillabaisse, and coq au vin among the traditional offerings. The second floor houses a series of private rooms, just as it did in the days of the original Jack's.