Charlie Trotter’s

Trotter remains one of the best chefs in the country, proving nightly that not only did he train the younger talent in town, but he can still school them. À la carte doesn’t exist here, so go full throttle with the impeccable, contemporary eight-course tasting menu and tack on wine pairings; this team hits them out of the park. Trotter changes the menu every other week or so, but his salutations to a season may include Millbrook Farm venison loin with coriander, preserved pearl onions and hedgehog mushrooms, plus roasted Muscovy duck with bitter melon and duck consommé..