No one can accuse chef Matthew Medure of resting on his laurels. Widely praised for culinary creativity and dazzling presentation at his signature San Marco restaurant, Medure has transitioned from French-influenced to Italian-inspired cuisine, complete with a pasta course and a create-your-own cheese and charcuterie spread "for the table." While the regulars (and there are many) are sure to miss their favorites, new menu items such as house-made rigatoni with mussels, local shrimp, shiitake mushrooms, and peas; air-dried duck breast with duck confit, stuffed squash bottoms and roasted apricots; and veal-and-shortrib meatballs (an appetizer) are more than worthy substitutes. Complement your meal with one of 450 wines (topping out at more than $1,000 per bottle). And for those worried that Medure has done away with his famous warm soufflé, relax. Some things are sacred.