Plumed Horse

This location has housed a Plumed Horse since 1952, though the current iteration, approaching its second decade, is undoubtedly its most impressive. An elegant, comfortable space serves as the culinary stage for Chef Peter Armellino, who delivers his own take on Californian cuisine. Served either as a longer set tasting menu or a multicourse prix fixe with a variety of options, offerings change with the seasons, though the luxurious black pepper and parmesan soufflé with uni and Dungeness crab sauce is considered an essential. House-made pastas, as in pappardelle with beef cheek ragu and stracciatella, are appealing, though the kitchen navigates meat, seafood and vegetables with equal aplomb. A world-class collection of wines (visible in their glass cellar) is a worthy accompaniment.