Fodor's Expert Review Raphael's

Is it a restaurant—or a millionaire's seven-gabled home? It's both! The 1904 Raley House was sold and converted in 1991 to its current gastronomic glory, where art deco meets Native American cultural sensibilities. Husband/co-owner/chef Rob Hoffman is crazy for huckleberries—you might find them integrated in the Indian salmon, the pastas, chicken, or wild game (elk, pheasant, buffalo), as well as the crème brûlée. If you'd rather drink your berries, consider Raphael's signature huckleberry martinis and daiquiris. When chef Rob's not using huckleberries, he might mingle apples in his smoked prime rib, or apricots in a pork loin sauce. In sunnier months, consider dining alfresco in the garden out back.