One of the great misconceptions about Café Boulud is that you can't afford it. And that's a shame, because eating here makes you proud to be a Floridian. It's not enough to book your birthday every year — the pleasure in Executive Chef Zach Bell's collaboration with Daniel Boulud derives from the menu's month-to-month fluctuations, from the flavors of produce grown on our soil and seafood plucked from our own waters, cooked by a homegrown chef who grew up in Clermont. So go for breakfast or the $25 prix-fixe lunch, for the deals on Saturday and Sunday brunch ($32 for three courses), for the pre-theater menu ($45 for three courses), or for Saturday's late-night bites of house-cured charcuterie and gourmet burgers. And go often. As the seasons pass, you'll feast on short-rib ravioli with a crushed tomato and basil compote sourced from Swank Farms in Loxahatchee; a Peekytoe crab basking in the sunny flavors of hearts of palm and pickled pineapple; sautéed sea scallops with spring ramps, fiddlehead ferns, nettles, and forest mushrooms. Those ramps and nettles might not come from around here, but they're priceless natural resources in the hands of our homeboy.