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Autumn Restaurant Review: In transforming its concept to a sustainability model, Autumn swapped out its original salt and pepper shakers for bamboo models, installed a major water system to eliminate the need for bottled water, adopted a composting system, and planted the large patio with tomatoes. The kitchen aims to source all products it doesn't grow or produce as locally as possible, and the restaurant is committed to sustainable seafood guidelines. Seasonal desserts encompass local fruit and berry cobblers, spice cake, and molten German chocolate cake. The wine list taps the resort's extensive cellar. A private dining room accommodates eight to ten, and there’s a notable bar, an appealing solarium and an elegant wine room.