Chef Chris Cosentino, best known for his nose-to-tail cooking at Cockscomb
in San Francisco (and for winning Top Chef Masters
) takes a more refined approach in the elegant, gray-toned Acacia House dining room. A crudité bowl of perfectly selected baby vegetables stays crisp on a bed of ice; a flattened and delicately breaded Ibérico pork schnitzel comes with a tangle of watercress and a generous dollop of caviar. For dessert, a trio of squared-off eclairs are filled with seasonal ingredients, perhaps strawberry with lemon verbena or bourbon and peach.