Among the nation’s fall harvest of restaurants, diners are buzzing about:
CHICAGO: Spring, 2039 W. North Ave., (773) 395-7100
Inventive seafood and Zen-inspired looks make Spring the city’s most acclaimed new bloom. Talented chef Shawn McClain combines art and flavor in winning dishes like crab salad dotted with caviar and potato-wrapped salmon cut maki-style. Inhabiting an old bathhouse, the understated dining room, which boasts an Asian rock garden, matches the fare in sophistication.
LAS VEGAS: Cili, 5160 Las Vegas Blvd. S., (702) 856-1000
If anyone can make dining at a golf club hip, it’s trendsetter Wolfgang Puck. Bringing Spago-quality food to the Bali Hai Golf Club just off-Strip, chef Puck and team aim to bag duffers and nonduffers alike with a menu divided into Eastern dishes (Balinese satays and roast duck with grapefruit sauce) and Western fare (steaks and lobster thermidor). The Asian-accented room frames sweeping views of the palm-studded fairways.
SEATTLE: 727 Pine, 727 Pine St., (206) 774-1234
Though it adjoins the new Elliott Grand Hyatt Seattle, 727 Pine stands alone in combining visual and gustatory appeal. United by curvy lines and wood and copper accents, the eatery’s four distinct levels descend from cozy street-side lounge to sleek bar to elegant dining room to private wine cellar. Reserve the raised chef’s table for prime views into Danielle R. Custer’s kitchen, where she dishes up global fare from Israeli watermelon salad to sumac-marinated lamb. —