XYZ

Joanna Currier

Citysearch

The Scene
The sophisticated, chic interior of this spacious hotel restaurant has been touched up with Carrara marble table tops, mid-century modern hanging lamps, and soft, taupe suede seating. Circular, high-backed booths cocoon couples in intimacy; long tables behind a low dividing wall can be arranged comfortably for large groups. Wood floors, streaming curtains from extraordinarily high ceilings, and windows with a view of Third Street give a wide-open feel.

The Food
Fine dining here under chef Paul Piscopo includes a menu of crowd-pleasers sweetened (often literally) with expensive ingredients. A colorful salad of mizuna greens is topped with candied walnuts and Humboldt Fog goat cheese. Seared Sonoma foie gras is served atop toasted brioche with pickled huckleberries and a splash of red-wine reduction. Pan-roasted salmon comes piping hot with salsify cream and citrus risotto. But be on guard: Desserts can be cloyingly sweet.