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In less than two years, chef Douglas Keane of Cyrus has earned two Michelin stars and a serious following by exquisitely marrying French and Asian flavors. Barman Scott Beattie whips up zesty cocktails with Meyer lemon, candied lemongrass, watermelon or raspberries, depending on the season. Not to be missed on the menu: the foie gras is paired with curried apple compote, and tender lobster is marinated with Thai herbs.

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From Charlie Palmer, owner of Aureole, in Manhattan, this sophisticated vaulted dining room located in Hotel Healdsburg serves primarily local products, like Sonoma duck, and Meyer lemons in its crème brûlée. The top-notch wine list features mostly Sonoma County wines.

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Considered by many to be the best restaurant in the country, the French Laundry was awarded three Michelin stars in 2007. A meal here is more of a sensory experience, akin to going to the opera or touring the Louvre, than about simply eating. The two $240 nine-course menus are exquisite (expect a three-to-four-hour dining time), and reservations are hard to get. There’s a two-month advance reservation policy, so be sure to plan early. Chef Thomas Keller presides over the run-like-clockwork kitchen most nights, and his signature dishes, which make the most of seasonal produce, are revelations of taste. Where else can you discover that artichokes have a vast range of flavor and sweetness? But unlike his grand restaurant in New York, Per Se, here the atmosphere is true California, with no pretension permitted. The small dining rooms resemble those in a simple country house. Getting up between courses and wandering out to the pretty enclosed back garden by the kitchen is encouraged. You may spend hours and a small fortune, but it’s a dining experience you are unlikely to ever forget. The trick: book the semiprivate dining room, which seats ten and can be booked a year ahead of time for $3,600. There’s also the option of a canapé reception prior to the meal with personalized place cards, parting gifts and menus.

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Chef Todd Humphries has an outstanding menu and works magic with mushrooms: the creamy mushroom soup is famous. The downstairs Wine Cellar Bar has an impressive 600-bottle international wine list.