Annabelle

The year 2010 called and we enthusiastically answered. Chef Frank Ruta has an incredible résumé—and we want him right where he is, making reliably good, slightly old-school food. The elegant dining room’s wonderful team makes you feel special with the small things, such as offering free tastes of wine or splitting the hand-rolled, spaghetti-like pici into two separate bowls without being asked. We’re more than happy with the latter, plus the well-cooked pork chop, delicate halibut, and not-too-dense kabocha cheesecake.