The cute little fowl is painted with wildflower honey and served with crispy fried mushrooms. The risotto is full of fava beans, artichoke hearts, scallops, and rock shrimp. Thick pieces of grilled lobster tail and beef are alternately speared and set against a backdrop of buttermilk mashed red bliss tomatoes and grilled asparagus. It’s a tough choice, but somebody’s got to make it.

So the next time you’re feeling fairly uppity head over to the new Park Room for Chef Hill’s afternoon tea. But, please be smart and leave your corset at home because cuisine of this caliber deserves to be eaten without restraint. –J.T.