If the Wine Spectator–awarded 20,000-bottle wine cellar doesn’t do it for you (wine director Carlton McCoy is a master sommelier), perhaps dishes like abalone with uni, kumquat, and celeriac; egg yolk raviolio; or wild Columbia River sturgeon with potato mélange, verjus, and caviar will. Executive Chef Matt Zubrod helms the kitchen, which also turns out a decadent bar menu (order the parmesan fries with parsley, sea salt, and aioli). Desserts run the gamut from housemade gelato and petits fours to outrageous pastry concoctions.
Breakfast, Dinner, Lunch
Good to Know
Bar Menu, Full Bar, Outdoor Seating