The Fifth Floor’s urbane environment sets the perfect tone for the restaurant’s sophisticated french fare. The chef is master of the riff—taking one ingredient and playing it many different ways. Specialties include tuna tartare, roasted sonoma quail, scottish salmon, and made-to-order ice creams. A phenomenal wine list complements the elegant cuisine. One show-stopper: a 1945 Château Lafite-Rothschild for $4,450. Pricey, yes, but allegedly worth every penny (or two, or three, or…).