Arterra

Only the finest seasonal produce is used at Arterra, where the chef takes pains to create dishes that are simultaneously familiar yet also innovative. Start with sushi, a fig and bosc pear salad, or a fantastic beet tasting (roasted and pickled, carpaccio, tartare, chilled soup, citrus). Main course standouts have included a trio of duck (roasted breast, rillette, and seared foie gras), and grilled scallops with bourbon glaze and parsnip croquettes. Arterra also holds a Wine Spectator Award of Excellence.