At Eric DeBonis’ The Paris, New American cooking is inspired by French, Italian and Mediterranean cuisines. Exquisite menu items include pan-seared duck breast in a cider reduction sauce, wood-oven-roasted chicken breast glazed with lavender honey, Dungeness crab served with tarragon buerre blanc and bouillabaisse “Américaine.” With that menu, in combination with a terrific wine list, it’s possible to go as large or small as you desire. You can build up your meal with tempting sides like Puy green lentils or pommes frites, add a cheese course (or three), upgrade dinner with a serving of charcuteries, or simply make a light, fabulous dinner of soul-warming onion gratinée soup and a glass of white Burgundy. Afterward, don’t miss the drunken strawberries dessert with orangeblossom gelato. The Old World meets the New at The Paris, and it’s a heavenly marriage.