Naha

Chef Carrie Nahabedian delivers an upscale experience minus the pomp, courtesy of a snazzy room and a seasonal menu that reads like a who’s who in regional, sustainable foods. The menu changes weekly, so expect anything from seasonal veggies—French wild asparagus, spring peas and sugar-snap peas—accompanying a wild Yukon River Alaskan salmon to Spanish inspired bread pudding with saffron ice cream, candied orange peel, crème fraîche and bacon. (Didn’t you know? Bacon for dessert is the new black.)