This institution whose name is a nod to Marcel Proust was once a working-class bistro, but has since been given a new lease of life by its proprietors. On one side is The Rio, a cultural venue that serves tapas to a backdrop of live music; on the other, a fine dining restaurant set in a large, high-ceilinged space featuring an open kitchen, vintage counter and banquette seating upholstered with imitation leather, exposed timbers, bare stone walls and works of art on the walls. At the helm is chef Denis Martin, who is fond of subtly elevating Mediterranean treasures: think red mullet with soft squid ink bread, crunchy vegetables, shellfish and fishbone jus, or the raw Mediterranean Bluefin tuna confit with citrus fruits in the style of vitello tonnato.