Fodor's Expert Review Restaurant Vermeer

Culinary surprises are the name of the game at this stately restaurant; instead of a menu, diners are presented with a list of seasonal ingredients (pear, cauliflower, and squid, for example) from which chef Chris Naylor whips up creative and masterful four-, five-, or six-course menus. Some of the vegetables and herbs come from the roof garden of the adjoining Barbizon Palace hotel. The gray-tone walls enlivened with paintings of flowers lend a contemporary yet formal air, and an army of waitstaff are on hand to ensure that the service is always impeccable. Each summer the restaurant closes for one month while the staff go on vacation (dates change year to year).