Few top chefs walk away from success. But that’s exactly what William Beleckis did when he sold the popular Mistral, the restaurant where he made his name. After taking some time off, Beleckis decided to open Mistral Kitchen, which offers diners three different dining options along with a cocktail lounge. Serious foodies will gravitate to an area of the restaurant called the Jewel Box, where Beleckis serves four and eight course tasting menus filled with dishes like Spanish merluza with local squash, parmesan broth and fava bean and Mad Hatcher Farms squab with demi-glace stewed rice beans, oyster mushroom and squash blossoms. Beleckis cooks some dishes in a tandoor, a product of his working in an Indian restaurant when he was a teenager.