The decor may be understated—dark-wood chairs and buff-colored walls—but the contemporary cuisine is anything but. The freshest seasonal ingredients available are used, so the menu changes about once a month. You might find grilled Muscovy duck breast with pistachio salsa verde and smoked-cherry gastrique, or Berkshire pok rib eye with tapioca corn pudding and chanterelle mushrooms. Pair these entrées with one of the hundreds of wines from the restaurant's expansive cellar. Leave room for the luscious desserts.