Daniel Patterson’s superb, cerebral cooking is shown off with an 11-course tasting menu that ranges from spiny lobster salad
with fennel and chervil to quince parfait with huckleberry and thyme. The Michelin guide has handed the place two coveted
stars. Why the bar is even better: A table in the tiny dining room requires a hard-to-land reservation, not to mention several
hours of your evening. Less commitment is required in the adjacent lounge, which has its own menu of easygoing dishes like
roast chicken, duck rillette, and udon noodles in mushroom dashi broth. The setting is relaxed, with plush throw pillows and
cushy banquettes, but the service is impressively attentive.
Last Reviewed February 2012