The temperature-controlled charcuterie room visible through glass windows beyond the courtyard is an apt invitation to enter this local favorite for fine dining with Mediterranean flair. Inside, find affluent regulars who seem always dressed for dinner—the polished staff already knows their drink orders. The dining room's butterscotch-colored leather chairs, velvety banquettes, and spacious tables ensure comfort; the centrally located cellar cabinet and decanting table extend the focus to wine. A marble bar is well situated for starting with a bit of pre-dinner bubbly or a casual dish of velvety rich country pâté with tangy cornichons and frisée salad. The dining room serves to showcase the chef's formidable skills through dishes that are a delightful display of technique, quality, and artistry. Meals have included delicate house-made pastas, such as caramelle filled with buttery white bean purée, served with salty shavings of speck, tender haricot vert, tarragon, and drizzles of a wonderfully mild mustard emulsion. Hints of familiar classics remain unexpected, as in the warm Pink Lady apple pie with a cube of creamy white cheddar ice cream and drizzle of earthy stout caramel sauce.