There's a lot more to Chef Jeffrey Buben's distinguished restaurant than the sweet Vidalia onion, which is a specialty in season. Inspired by the cooking and the ingredients of the South and the Chesapeake Bay region, Buben's version of New American cuisine revolves around the best seasonal fruits, vegetables, and seafood he can find. Try the seared foie gras with banana bread, the shrimp on yellow grits, or the sensational lemon chess pie. The sleek modern surroundings,
including a wine bar, are equal to the food.