A yearlong renovation of this restaurant in the historic Adolphus Hotel paid great dividends, with a new chef, menu, wine program and modernized decor bringing its fine-dining pedigree into the modern era.
From the Sommelier: “With the evolution of technology, wine knowledge is really at our fingertips and easily accessible. Because of this accessibility, our guests are now empowered to engage with the sommelier and not be intimidated by wine selections. People are also going out to dine a lot more than they have in the past so the intimidation factor of dining out is less and less.” —Anthony Cournia, The French Room
Dish We Loved: Sea snails with pommes Dauphine in watercress sauce