Chef Laurent Gras, who has cooked alongside such notable French culinary stars as Alain Ducasse and Guy Savoy, puts together elegant, sophisticated, visually stunning plates that keep interested -- and well-heeled -- diners coming to this top-drawer restaurant. The 75-seat room, with dark wood and zebra-stripe carpeting, is where exquisite dishes such as duck breast with huckleberries or slow-cooked pork belly with truffles are served from a seasonal menu. Desserts might include Meyer lemon soufflé with grapefruit sorbet or apples braised in Riesling and served with apple sorbet. Reservations essential.