Myriel

If we overheard someone say Myriel was secretly run by woodland nymphs, we’d believe them. The menu changes daily but you can always expect locally-foraged produce like wild plums or juniper berries and whole-animal butchery—two unrevolutionary practices, however, this fancy spot does them better than everywhere else in town. On Wednesday there might be crispy duck breast with a delicately applied tangy sauce, and on Saturday, some spicy lamb sausage on a bed of tender white beans. The space is tight and intimate, so it’s better to come with just one other person and try getting a table near the window with dried branches creeping above. Splurge on the 10-course tasting menu that runs at $145 a head, but if you can’t snag a reservation for that, you can walk in and do the a la carte menu at the high-tops.