Local foodies sing Chef Matthew Medure's praises not only for his culinary creativity but also his dazzling presentation, which stands out quite strikingly against the very spare decor of stainless steel, polished bronze, and terrazzo flooring. The menu changes nightly, but might include lemon-roasted Amish chicken with honey-truffle spaghetti squash, or herb-roasted rack of lamb with mustard-pistachio crust. Complement your meal with one of 450 wines (topping out at more than $1,000 per bottle), then dive into one of the warm soufflés for dessert.
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