Chateau Dionne runs like a well-oiled machine thanks to the attentive and knowledgeable waitstaff, who are able to guide you through the impressive menu and wine list. For an unforgettable French dining experience, start with the escargot with garlic herb butter to share, followed by the bouillabaisse made with perfectly cooked seasonal Japanese fish.
Definitely do not skip the signature CD Soufflé, dressed with Grand Marnier, orange, and a scoop of vanilla ice cream. The restaurant keeps a tally of how many soufflés they have served since opening; ours was number 8512.