Aureole

Celebrated Chef Charlie Palmer's expanded version of his New York City classic is architecturally stunning (it boasts a nice three-story wine tower in the middle of the restaurant as well as a private pond with its own swans) and has an extensive wine list. Then there's the food. The menu changes seasonally, and the tasting menu (which really shows off the abilities of the kitchen) changes almost weekly. If you see the pork tenderloin with sage wrapped in prosciutto, don't think twice. The only culinary disappointment: Charlie's signature dish, the sea scallops sandwich, is available only in New York.

Aureole is recognized as a 2005 AAA Four Diamond restaurant. This is the sixth consecutive year Aureole has been a AAA Four Diamond restaurant.

Aureole is also the 2005 and 2004 Epicurean Award winner for Best Wine List as well as the 2006 and 2005 James Beard Award winner for Outstanding Wine Service.