Fodor's Expert Review Saturne

It's no surprise that chef Sven Chartier, a veteran of famous produce-centric restaurants L'Arpège and Racines, would focus his restaurant around seasonal, locally sourced veggies, along with the freshest seafood and pedigreed meats. Dishes tend to be fresh and minimally cooked, featuring unusual pairings of vegetables and greens that are sophisticated to the point of cerebral. The luminous dining room, with a huge central skylight, pale wood, and industrial details, is as contemporary and devoid of ostentation as the food. Desserts are equally original, and a superb roster of natural wines insures that diners who care to broaden their horizons won't be disappointed. It's prix fixe only.