For those more in the mood for European fare, Soccarat New York is a mouthwatering example of the best rice, seafood, and sausage dishes outside of Catalunia. Pata Negra, a small tapas bar in the East Village, manages to import the most decadent acorn-fed, organic ham, and serves it in copious piles with oiled bread and a selection of wines. Boqueria caters to the more fusion oriented among us, but fear not as its quail-egg toast and patatas bravas will soothe the traditional palate as well. The more traditional French palate is not ignored in this city of course. Tocqueville on Union Square caters to the haute cuisinophiles of Paris and beyond, combining molecular techniques with traditional flavors to create masterpieces. For those with a more traditional approach to Paris, head to Zucco le French Diner in the Lower East Side, where the owner is the chef and the entertainment. Well worth the wait, the mussel pot and fries, the sandwiches, and the eggs all seem rooted in a small bistro on the Champs Elysées. Tartinery in Soho, owned by a French-Lebanese chef, combines Mediterranean influences such as labneh, a strained yogurt, with French croque madame.