Persimmon

Steadily gaining prominence and favor, this restaurant thrives under the attention of chef Damian Salvatore. New American cuisine highlights fresh seafood, as seen in sautéed halibut, Atlantic bouillabaisse in saffron broth, and crabcakes with bacon-mashed potatoes. If you prefer meat, try pecan-crusted rack of lamb or Caribbean pork porterhouse. As a preface, opt for duck confit in a roasted garlic and rosemary sauce. The charming dining room is small, so make reservations accordingly.