Splendido

Haute-French cuisine, graceful service and an impressive international wine list: These are the trademarks of chef David Lee’s seven-year-old restaurant. But despite Old World gestures like a Champagne trolley and a chariot des fromages, Lee follows a 21st-century imperative to use regional ingredients in inventive preparations—for instance, topping Yukon Gold potatoes with milk foam and black truffles.

We loved: Anything Lee makes with pork belly.