Guests enter Métier via an elevator, which leads you into a moody lounge. With a fireplace and cookbook-lined shelves, this is a lovely stop for sips and snacks. One part living room and two parts art gallery, the dining room is a spare, sleek collection of cloth-robed tables and white walls with paintings here and there. This is one of those few remaining places where jackets are required, so gentlemen, don’t forget to don them!
Chef Ziebold plies his trade (or "metier") in an ambitious tasting menu that pulls global flavors, supplemented by "Menu Stories" thereby informing the diner of his source of inspiration or thought process behind each creation. A riff on cassoulet, for instance, features flageolet bean purée nestling a crispy pork jowl croquette and Santa Barbara uni. The crowning flourish is a zesty sorbet made from aji dulce peppers grown at the restaurant's garden in Virginia. The hearty boudin noir-stuffed quail breast; and "tagliatelle" fashioned from celery root as well as Cognac- and foie gras-enriched jus are other delightful highlights.
A satin-smooth, double fermented chocolate ganache with toasted fennel-crème anglaise is as stunning as it is an ingenious finale.