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, diners have their choice of
four set menus: five- and eight-course extravaganzas ($108 and $135, respectively), for both omnivores and vegetarians. Wine pairings are available for both (also $108 and $135). Set aside three hours to work your way from savory starters such as a terrine of foie gras with curried apple compote, through fragrant dishes such as a truffled wine risotto with Parmesan broth. Desserts are otherworldly, and every guest receives a box of tiny sweets to take home. If you've failed to make reservations, you can order à la carte at the bar, which has one of the best collection of cocktails and spirits in all of the Wine Country.