Exec chef Steve Redzikowski, a Food & Wine magazine "People's Best New Chef" nominee, turns out riveting, flavor-bombed dishes (his house-made squid ink tagliarini with braised octopus and calamari evokes long sighs of rapture), while the bar program, captained by master sommelier Bryan Dayton, spotlights infectious sips that, like Redzikowkski's menu, sway to the seasons. Wrangle a stool at the chef's counter for a voyeuristic view into Redzikowkskii's culinary kingdom.

Food Style: American Upscale

Price Level: $$

Reservations Accepted: Yes