Don’t be alarmed by a dish like duck with 60 condiments: Servers explain + specify exactly how to eat each course. – Green Guide Editor
Taste mind-boggling creativity in dishes like spring veg in mint jus, langoustine tartare, roasted duck in rye pudding. – Green Guide Editor
Begin with a stylized "parsnip," then try nairagi sashimi or Matsusaka beef, and finish with a dish of sudachi custard. – Green Guide Editor
Wine-vinegar lollipops arouse the palate for plates like venison tartare, lamb loin, or strawberry-goat cheese macarons.– Green Guide Editor
Hit the tableside cocktail cart then pick from 2 nightly prix-fixe menus. Choose valet—street parking is at a premium. – Green Guide Editor
Look for ingredients from the chef's home state of Maine. Other highlights are chicken noodle soup and potato and apple "risotto." – Green Guide Editor
Mediterranean and Asian tastes meld in snapper carpaccio or pho w/ duck + bigoli. Get peanut butter semifreddo for dessert. – Green Guide Editor
BYOB. Hits from this conceptual kitchen include thrice-cooked potato, garlic roll, blackberry pâté, + mini-oreos. – Green Guide Editor
Try peach tarte w/ Kurobuta pork, halibut w/ potato mousseline, + vanilla-spiked corn pudding on a blueberry-almond tart. – Green Guide Editor
Hearty plates like slow-braised lamb shank or crisp-skinned roast chicken bring high-class appeal to American classics. – Green Guide Editor
BYOB. No menus, just surprises like pizza cotton candy w/ buttered popcorn soda, or tagliatelle and rabbit liver sauce. – Green Guide Editor
Everything here is gluten free. Order sea scallops, or pan-seared foie gras atop caramel corn crème brûlée. – Green Guide Editor
European influences pop up in gnocchi made with soba noodle dough, sea scallops w/ Parmesan foam, flan with Arctic char. – Green Guide Editor
Carnivores go for venison and braised lamb shoulder calzones, vegetarians for agnolotti. Deep-fried apple pie is a must. – Green Guide Editor
Sip a retro cocktail with spaghetti and crusty bread. For dessert, it’s malted milk and peanut butter feuilletine. – Green Guide Editor
Mexican + French = blanquette de veau w/ ghost pepper, sopes with tender escargots and chimichurri butter. – Green Guide Editor
Margaritas are shaken tableside. Guacamole is classic. Try Landero mole or the corn and posole salad. – Green Guide Editor
Best plates include lamb tartare, creamy walnut skordalia, and Concorde cake with grape sherbet and dark chocolate. – Green Guide Editor
Start with Chioggia beets w/ cured Arctic char, then pork medallions w/ cherry gelée, or rabbit three ways. – Green Guide Editor
You get a mini version of the entire meal: a terrarium w/ sashimi cubes, a tiny bagel, a "tree trunk" of little pancakes.–Green Guide Editor
French-Alsatian menus feature seasonal platters like house-smoked salmon w/ noodles + cabbage potage poured tableside. – Green Guide Editor
Midwestern foods dominate 20 courses. Desserts are savory-sweet, like carrot cake + blue cheese ice cream, porcini caramel. - Green Guide Editor
BYOB. A prix-fixe may include slow-poached beef, seared branzino. Plant the biodegradable menu: it’s got flower seeds. – Green Guide Editor
Try bay scallops with uni + caviar, or venison loin in foie gras sauce. Oenophiles can take a sippable tour of Italy. – Green Guide Editor
