The suits at the next table don’t know how good they have it. In the kitchen of a spiffy corporate tower restaurant is Remi Lauvand, who made a name for himself at places like Le Cirque and Michel Richard’s Citrus at Social. Fresh off a three-year stint at Manhattan Beach’s Café Pierre, he quietly stepped into Le Ka this fall and began doing the same incredible potted charcuterie he became famous for. Three people could share the 32-ounce rib eye or a pork shoulder and shishito pizza, but pay special attention to Francophile dishes like braised rabbit with leek fondue, escargots with potato gnocchi, or a simple roasted half chicken. They taste of experience. » 800 W. 6th St., 213-688-3000.