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.
Closed Sundays and Mondays