They've sandblasted the natural-brick walls and polished the original wood floor in this old building with great results, and an open kitchen lets you see the corps of chefs at work. The four-course prix-fixe menu is a dreamscape of the chef's expertise and might include wild sockeye salmon, black bass with orange crust, oven-roasted squab, and passion-fruit mousse in chocolate puff pastry. A sommelier does wine pairings by the glass with panache, suggesting just the right tipple for duck ravioli with roasted garlic or bison rib eye with red-wine reduction.
Visit the Travel Talk forums for help on planning your trip