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At Saul, former Le Bernardin cook Saul Bolton’s small, dynamic menu changes seasonally, but impeccable service and the quality of the ingredients—such as Niman Ranch pork or hand-harvested sea scallops—remains consistent. All the dishes here are superlative, including the flavorful pan-roasted Scottish salmon. Tender medallions of lamb resting on garlic toast will make you long for more, but the warm chocolate cake or Meyer lemon soufflé cake is just the solution. — Sandra Nygaard

Crispy duck confit, $14; sea scallops, $29; baked Alaska, $9