We think it's the wine list we love the most, selected from a temperature-and-humidity-controlled cellar holding more than 2,500 bottles. Surely, though, it's the food, a compelling blend of seasonal American accented with touches of Asia, Europe and the Southwest. Our favorite dish is lavender-and-herb-crusted ahi tuna seared rare with red curry sauce, risotto cake and sautéed greens. No, wait, we really adore the tenderloin au poivre, with sautéed potatoes and shiitakes in an herb butter sauce.
Okay, so it's simple. We love absolutely everything about this place. Nothing too tricky about that.