Cyrus

Reserve

Cyrus Review

Hailed as the best thing to hit the Wine Country since French Laundry, Cyrus has collected lots of awards and many raves from guests. From the moment you're seated to the minute your dessert plates are whisked away, you'll be carefully tended by gracious servers and an expert sommelier. The formal dining room, with its vaulted Venetian-plaster ceiling, is a suitably plush setting for chef Douglas Keane's creative, subtle cuisine. Each night (and at some Saturday lunchtimes as well), diners have their choice of four set menus: five- and eight-course extravaganzas ($102 and $130), for both omnivores and vegetarians. Set aside three hours to work your way from savory starters like the terrine of foie gras with curried apple compote, through fragrant dishes like the truffled wine risotto with Parmesan broth, to desserts such as the hazelnut dacquoise (layers of hazelnut and buttercream). If you've failed to make reservations, you can order à la carte at the bar, which also has the best collection of cocktails and spirits in all of the Wine Country.