Genuine and warm smiles greet the diners at the door and this level of service never skips a beat throughout the evening. The customary platter of prized ingredients, comprising seafood, meats and vegetables, showcase the season’s freshest—and, more importantly, the culinary alchemy that chef Gunther Hubrechsen is able to conjure. The Alaskan king crab is a stunning dish, with the lightly smoked, succulent white flesh caressing the palate with every single bite. The classic cold angel-hair pasta is a celebration of the chef’s dedication to this seemingly simple pasta dish. Desserts are a French delight and the crêpe soufflé is delightfully sampled at the chef’s urging to bring a beautiful, sweet ending to the evening.