Fodor's Expert Review Terra

In an 1884 fieldstone building, chef Hiro Sone gives an unexpected twist to Italian and southern French cuisine, though for a few dishes, among them the signature sake-marinated black cod in a shiso broth, he draws on his Japanese background. Homey yet elegant desserts, courtesy of Sone's wife, Lissa Doumani, might include a chocolate mousseline with chocolate–peanut butter crunch and toasted marshmallow.