Dominique Crenn describes her cuisine as Poetic Culinaria. The name is fitting, as the artful creations that come out of Dominique’s kitchen are so beautiful to look at that it is hard to imagine eating them. While the Brittany native utilizes progressive culinary techniques to work her magic, there is also a large dose of whimsy, along with a distinct nod towards French classicism in dishes likes “Ocean and Land”, Wagyu beef with smoked sturgeon pearls, red onion gelee and a Foie gras log paired with apple, vanilla, cocoa nib and balsamic. Juan Contreras is one of the best young pastry chefs in the country, and an avid fan described his pear, sage and yogurt dessert as “among the best I have ever had in the U.S.”