Best of 2011: Upscale Bar

Any place that can create something called the "Saffron Blaze" deserves a look. And after seeing the drink's ingredients, Summit deserves more than that: We're talking saffron spice steeped in Royal Tokaji, with Grand Marnier and Absolut Apeach. Throw in fresh-squeezed orange and lemon juice, and you find yourself on the fast train to Tasty Town. And if a few of those lead to the need for a little grub, chef Bertrand Bouquin does "American Brasserie" like nobody else, in a space like nobody else's, filled with leather, glass, wood and metal accents, not to mention a gigantic, metallic revolving wine turret behind the bar. — Bryce Crawford

Restaurant Details

Bites 2013: Mussels

If Sisyphus' punishment could have been to endlessly dunk superb Broadmoor house-baked bread into these mussels' magic white broth and devour it, rather than roll that big-ass boulder up a hill for eternity, then A) it wouldn't have been much of a punishment, but rather a nirvana-like gift B) it would break the barriers of myth and reality, not to mention time and space, which would rock (no pun intended). My point is that the steamed Prince Edward Island Mussels are epic and excellently prepared on their own, but the classic broth — white wine, butter, garlic, shallots, Italian parsley and tomato concasse — is simply divine. ($13 at dinner/$16 with fries at brunch)

Price: $$$

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