Gourmet magazine named this Randolph Street hot spot from James Beard award-winning executive chef Paul Kahan one of the 50 best restaurants in the country in 2001. And for our money, it still is. Kahan serves contemporary American cuisine that relies on pristine produce and simple but thoughtful presentation. The menu's printed daily to reflect the latest seasonal inspirations; dishes might include spring pea soup with bacon-cured hamachi or smoked suckling pig with sunchokes, hazelnuts and a hama hama oyster. Award-winning mixologist Lynn House is behind the bar mixing up sophisticated craft cocktails.