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Michel's at the Colony Surf Restaurant Review: Michel’s elegant room opens on one side directly on the beach, with the surf pounding the shore only 40 feet away. Dinner is a sort of sunset beach picnic with linen, china and chandeliers. The kitchen, under Hardy Kinscher, may feature fresh opakapaka with a delicate potato crust on a bed of fresh spinach, duck two ways (roasted sliced duck breast and leg confit), shellfish salad with lobster, and scallops wrapped in pancetta. You can still get classics like Caesar salad, steak tartare, escargots and beef Wellington. Under general manager and sommelier Philip Shaw, the wine list holds a collection of new-world Pinot Noirs. There are soufflés, of course, for dessert, with Grand Marnier as the favorite.