La Magnolia
Part of the elegant Hotel Byron but open to the public, La Magnolia is helmed by chef Marco Bernardo, who knows his basics and allows flights of fantasy to take over. The games begin with amuse-bouches—his take on fegatini (a typical Tuscan chicken liver spread) with a gelatin made from Aleatico (a serious red wine) sets the stage for what's to follow. Stellar service and a well-informed sommelier also make the meal memorable, especially when it's served poolside.
