Dining at Bijoux is a spectacular experience. A stunning chandelier in the center of the intimate, serene dining room commands attention. More brilliant, though, are the courses created by chef Scott Gottlich, who excels at marrying memorable flavors and textures into artful plates. The menu changes according to season and availability of ingredients, but has included seared prawns with Spanish chorizo, forest mushrooms, and carmelized onions; rabbit wrapped in bacon with fava beans and tomato fondue; and truffled risotto. Most choose the three- or five-course meal from the all-prix-fixe menu; the nine-course tasting menu ($95 per person, $145 with wine pairings) is an extraordinary treat.