Métier

Magnificent Métier may be accessed via an elevator, which deposits guests into a moody lounge. Beyond, lies the spare and sleek dining space, which may be best described as one part living room and two parts art gallery. This is one of those few places where jackets are required, so gentlemen don’t forget to don them.
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 VA. A satin-smooth, double fermented chocolate ganache with toasted fennel-crème anglaise is as stunning as it is ingenious.