Bofinger

Step into a 19th-century fever dream of brass railings, stained glass, and Belle Époque excess, where white-aproned servers navigate packed tables with practiced grace. The kitchen trades in Alsatian gutbusting—mountains of sauerkraut cradling pork, seafood platters piled high enough to make your eyes water—food that tastes better in a room this ornate, under this much gilt and history. Reserve well ahead; this place has been pulling crowds since 1864, and they're still arriving.