Wood trim, white tablecloths, crystal glasses, and fresh-cut flowers set the scene for executive chef Zane Holmquist's creative dishes. Sample specialties like duck and waffles, or Rocky Mountain elk tenderloin. Sommelier Cara Schwindt oversees a wine cellar with more than 10,000 bottles that incorporates every major wine-growing region in the world. Artistic chocolates and desserts provide a perfect finish. You'll be tempted to make an all-day affair out of the Sunday brunch.