The Heathman Restaurant

Description

This destination restaurant caters to special-occasion diners with elegant environments in the all-marble bar, wood-paneled lounge and main dining room with a bustling exhibition kitchen. Chef Philippe Boulot's menu includes moist, sage-scented rabbit leg stuffed with savory sausage, spinach and a quail egg as well as sweet halibut cheeks in a barely there Pernod cream sauce. For dessert, there's a trio of creme brulees: dense chocolate, rich espresso and smooth vanilla.