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Georgian Room Restaurant Review: When preparing to dine in this exquisitely turned-out room, keep your dressy attire handy. You'll want to reach for your sartorial best in anticipation of savoring the contemporary American fare of Julian Scheibel and crew. Wines chosen from the extensive, globally sourced cellar add greatly to the table's pleasures, and the correct service is appropriately passionate. The food highlights pristine foodstuffs from local suppliers and draws from regional traditions while bringing a sophistication to the humblest ingredient. Appetizers are apt to offer foie gras, perhaps accompanied by lemon, kumquats, nuts and cocoa. Entrées could include slow-braised veal cheek with rosemary grits, porcini and bok choy, and first-rate fish, perhaps poached black cod with rainbow Swiss chard, lentils, balsamic and truffle. The cheese offerings will likely highlight local Sweet Grass Dairy choices, along with international selections. But sweet treats will appear as well from the hand of the pastry chef: brûléed strawberry, rhubarb, basil, panna cotta, pistachio ice cream; variations of Valrhona chocolate, cherry, nougatine, gold. Tasting menus include seasonally inspired vegetarian and wellness options. Service generally reflects a fine balance of professionalism and warmth. It's no wonder heads of state have graced these tables.