Oleana

This Mediterranean kitchen is helmed by James Beard Award-winning chef Ana Sortun, who studied culinary arts in Paris before turning her attention to Middle Eastern cuisine. Turkish carpets hang on the walls of the dining room, which is outfitted with banquette seating, a working fireplace, and an open kitchen. The menu focuses on Middle Eastern dishes and locally sourced ingredients: Vermont lamb with Turkish spices, whipped feta with sweet and hot peppers, and wild salmon in grape leaves. Acclaimed pastry chef Maura Kilpatrick turns out elaborate sweets like Baked Alaska and milk chocolate tahini tarts.