"Celebrate something big with a three-course dinner in a historic hotel setting at Chef’s Table. Any foie gras we ever try will be compared to theirs. It’s a seared, generous portion that’s typically served with a fruit gastrique and enjoyed best by following the waiter’s directions: “Take a bite of the brioche, now the blueberry, now the foie gras, sip the wine, now try all three.” The meal continues with excellent main courses, like crispy pork belly drizzled in a charred onion vinaigrette. Sure, you might hear wealthy locals talk about the latest upgrade to their golf cart, but this is a fine dining meal that won’t break the bank at about $70 a head and another $35 for the worthwhile wine pairing." - Macy Johnson
