From the sommelier who assists you with wine choices to the servers who describe the provenance of the black truffles shaved over the intricate pasta dishes, the staff matches the quality of this restaurant's French-inspired cuisine. The signature dish, "Rabbit Rabbit Rabbit," a trio of confit of leg, rabbit loin wrapped in applewood-smoked bacon, and roasted rack of rabbit with a whole-grain mustard sauce, is typical of preparations that are both rustic and refined. The
menu is prix-fixe (three courses $69, four $84). The inn is a favorite of wine-industry foodies, so reserve well in advance; if it's full, you might be able to dine in the small lounge.