Although located below street level, this 19th-century rathskeller-cum-brewery boasts vaulted stone ceilings, pictures and other trophies from local celebrity chef Hartmut Handke -- and an intimate atmosphere that reeks of exclusivity. Even the clink of the cutlery sounds elegant. The chef himself oversees every aspect of the operation, including cooking classes and special menus for holidays. So it's no surprise the food has snagged numerous honors, including top ratings by Zagat. The menu varies, from Alaskan sable fish and shrimp dumplings to black Angus steak to sauteed veal scallopine with fresh morel cream sauce and asparagus (white). Make sure to use the right silverware for appetizers, such as fresh Oregon morels in Madeira cream sauce or foie grass with apples, beets and walnuts; soups and salads like chilled peach soup with macaroons and Caesar in a parmesan cheese basket; and desserts of creme brulee with seasonal berries or a white and dark chocolate terrine. Those cotillion classes will be put to good use. -- Sandra Gurvis (Photo: Sandra Gurvis)