Clio

After four years of flirting with bestowing this award on Clio, we're finally at the swooning point. What makes Clio the best? To begin with, there's chef Ken Oringer's cuisine, marked by provocative flavors and Franco-Asian techniques. Then there's the smart-yet-casual little dining room, the topnotch service, and general manager Christian Touche's French sensibilities that keep the place humming with symphonic cadence. The menu may raise eyebrows with offerings such as scallop ceviche with watermelon and a petite "rack of rabbit," but the results are a refreshing culinary free-fall well worth a leap of faith. The tasting menu is the ultimate lesson in creativity, balance, and timing, offering anywhere from 12 to 15 courses of bite-sized creations in a progression of tastes and textures that run the gamut (hot to cold, raw to cooked, fish to fowl) without once running astray.