Naha

Chef Carrie Nahabedian delivers an upscale experience minus the pomp, courtesy of a snazzy room and a seasonal menu that reads like a who’s who in regional, sustainable foods. The menu changes weekly, so expect anything from seasonal veggies—French wild asparagus, spring peas and sugar-snap peas—accompanying a wild Yukon River Alaskan salmon to Spanish-inspired bread pudding with saffron ice cream, candied orange peel, crème fraîche and bacon. (Didn’t you know? Bacon for dessert is the new black.)