Restaurants
Métier
Reserve a table
Métier
Métier's spare and sleek dining space may be best described as one part living room and two parts art gallery, and a window to the kitchen gives a taste of what is to come. This elegant space is one of the few places where jackets are still required, and the service echoes the sophistication with an attentive eye.
Chef Eric Ziebold plies his "metier" in an ambitious tasting that pulls global flavors in inspired ways. A riff on cassoulet, for instance, unveils flageolet bean purée with a pork jowl croquette and Santa Barbara uni. The crowning flourish is a sorbet made from aji dulce peppers grown at the restaurant's garden in Virgnia. A satin-smooth, double fermented chocolate ganache with toasted fennel-crème anglaise is as stunning as it is ingenious.
Facilities & Services
- Air conditioning
- Interesting wine list
- Valet parking
- Wheelchair access
Credit cards accepted
Location
Information
The Power Couples Behind 9 Of The World’s Michelin-starred Restaurants
This Valentine’s Day, meet culinary couples running some of the world’s top restaurants and find out how they make it work.
