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Millennium | Vegetarian

Organic, Upscale Vegetarian Cuisine

From its inception, Millennium has been dedicated to a vegetarian menu derived from organic foods and sustainable agricultural practices. Its stylish interior—black and white marble floor, zinc-topped bar, gauzy curtains—belies the fact that much of the décor arises from recycled materials.

Chef and author Eric Tucker avoids all animal and GMO ingredients to create dishes such as ragout of wild mushrooms and leeks, butternut squash inside a flaky phyllo purse and artichoke enchiladas. The excellent organic wine list has 130 selections from some of the best vineyards in the world.

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Asia de Cuba | Asian/Latin Fusion

High-End Latin-Asian Fusion

Ensconced in the elegant Clift Hotel, Asia de Cuba is all stratospheric glamour. Floor-to-ceiling red silk drapes, mahogany and leather banquettes, hand-blown Murano glass lamps and a spectacular communal dining table with an etched Venetian glass tabletop set the scene. Seating around the perimeter is situated to encourage socializing between guests.

Asia de Cuba blends Asian and Latin American elements to create dishes like bananas paired with fried calamari and bitter greens, coffee-smoked Cuban baby back ribs with slaw and tuna tartare with Spanish olives, black currants, almonds and coconut layered on wonton chips.

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Café Claude | Classical French

A Quintessential French Café

Located between Union Square and the Financial District, the charming Café Claude draws diners to its sidewalk tables and umbrellas reminiscent of a Parisian café. The interior holds vintage chairs, banquettes and tables, a zinc bar and posters all imported from a small Parisian eatery. On weekends, local jazz musicians add to the atmosphere.

Executive Chef Phillipe Chevalier offers such luncheon favorites as onion soup gratinée, croque Monsieur and salade Niçoise. The dinner menu features such delectable fare as roasted lamb sirloin and flank steak with flambéed cognac.

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Farallon | Seafood

Seafood Highlighted Within Fabulous Undersea Décor

Chef Mark Franz serves delectable seafood cuisine with a French touch at Farallon. The interior designed by Franz’s partner, Restaurateur Pat Kuleto, creates the illusion of deep-sea dining with hand-blown jellyfish chandeliers, 17-foot coral-colored illuminated pillars hung with sculpted kelp leaves and an undulating staircase covered in blue-black “caviar” glass beads.

The menu changes daily depending on what’s fresh. Diners may wish to start with an array of shellfish appetizers, followed by dishes such as skate wing stuffed with Dungeness crab, tartar of Alaskan salmon or sautéed Gulf shrimp with potato risotto.

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Fleur de Lys Restaurant | French

Romantic, Formal French

After being closed for rebuilding following a devastating fire, the elegant Fleur de Lys is back, complete with a tented dining room hung with 700 yards of red and gold hand-painted floral fabric.

Chef Hubert Keller, honored as the Clinton White House’s first guest chef, draws from his Alsatian roots for inspiration. A three- to five-course menu features such delectables as lamb loin with 'joues d’agneau' in a spiced honey and caramelized cumin seed sauce, and a citrus and fennel-crusted Alaskan halibut with crab meat cigars, lemon verbena and blood orange jus and a shiitake confit.

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Postrio | Contemporary American

Upscale California-Mediterranean Cuisine

Celebrity Chef Wolfgang Puck and designer Pat Kuleto have conspired in the creation of Postrio. Works of such renowned artists as Robert Rauschenberg and Diego Rivera set the elite, elegant tone. A sweeping staircase with copper handrails connects the restaurant’s three levels.

Drawing from over 40 Bay Area farms for the freshest local ingredients, Chefs Mitchell and Steven Rosenthal offer cutting-edge California-Mediterranean food. Specialties include pan roasted Wolfe Ranch quail, bacon wrapped Millbrook venison and pan seared Thai snapper. Reservations at Postrio are a must.

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Sanraku | Japanese

Understated, Elegant Japanese Cuisine

Sanraku elegantly yet unpretentiously serves diners expertly prepared Japanese cuisine at reasonable prices. The quaint dining room features several nicely spaced tables, many providing a view of the bustling street scene outside. The small sushi bar allows an intimate look at chefs engaging in the spectacle of assembling fresh sushi.

Dishes such as sesame chicken with teriyaki sauce and an assortment of tempura and sushi round out the balanced menu. At lunchtime, a special box lunch featuring an assortment of Japanese favorites is available for diners in a hurry who need their “sushi fix.”

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Scala's Bistro | Rustic Italian

Rustic Italian and Country French Cuisine

Located in the Sir Francis Drake Hotel, Scala's has created an elegant yet fun bistro that evokes the Old World. Original bas-relief plaster ceiling ornamentation, amber walls, mullioned windows and Craftsman-style chandeliers create a soft, inviting ambiance.

At Scala's Bistro, Italian flavors predominate, with appetizers such as the “Earth and Surf” calamari with shrimp, onions, fennel, green beans and a spicy aioli. Entrées include house-made ravioli, a pan-roasted chicken with braised broccoli rabe and Meyer lemon jus, and a grilled pear pizza with Gorgonzola cheese, caramelized onion and a balsamic glaze.