In the atrium of the upscale hotel the Nines, you'll discover why this restaurant calls itself a modern steak house. Making much use of organic and sustainable ingredients, the dishes here are presented with flair in glass canning jars and mini cast-iron skillets. The focus is understandably on steaks (choose from corn-fed or grass-fed), but there are also interesting alternatives, such as slow-braised lamb flavored with apricot, and roasted Alaskan halibut served with
chanterelles. Leave room for moonshine whiskey or the milk chocolate soufflé served with huckleberry compote.