There’s an adage about never judging a book by its cover. We could say the same of this restaurant, nestled in the historic Zero George hotel that can trace its history back 150 years. The verdant courtyard, the original wood beams, the white porches – the setting is a step back in time, though the food is anything but. Chef Vinson Petrillo's tasting menu celebrates seasonality and originality. Few would think to create a "cigar" stuffed with lamb tartare or a waffle that's sandwiched around foie gras. Technique is exceptional, evidenced by Atlantic salmon lightly smoked with a citrus dressing, malted apples and sunchoke chips. His signature tres leches is a memorable conclusion.