The fish soup, a staple of Raggiri's throughout his youth in Marseille, is a dish of particular note, one in which the very spirit of Provence is palpable with each delectable spoonful. It is a slow cooked broth in which the eclectic tastes of the sea are macerated into smooth perfection. Another sea inspired dish that one should not miss is the Tartare de Thon. A maddening melody of sushi grade tuna, sesame, cilantro, radishes and scallions, it is truly a special present for the palate. Our watery theme continues as we venture into the second course. The pan-seared sea scallops, accompanied by a mushroom fricassee and fresh cut sautéed spinach, doused in a reduction of red wine and veal jus is a masterwork, each varied taste delicately balanced upon the other with ballet like precision. If you dare to go raw once more the Tartare de Bouf is beyond reproach. Though a classic in the world of French fare, at Bistro 61 it stands apart from its brethren as a unique fusion of New and Old World traditions. As a price alternative, most certainly lunch's most popular item, the Bistro 61 Burger, offers itself to the casual diner. Masked in a seemingly simple guise the 61 Burger is an explosion of flavor, topped with sautéed onions and mushrooms enveloped in melted roquefort cheese. The 61 Burger comes to the table alongside arguably the best fresh cut fries in the city and a bit of mixed greens.