Built in 1842, this church-turned-fine-dining establishment still welcomes members of its old congregation, including a former pastor who celebrates anniversaries where he once preached. With stained glass windows and wooden beams, the dining room has an almost hallowed atmosphere, perfect for divine service and food. Starters include terrine of escargot with shiitake mushroom, and roasted goat cheese with olive oil and red beets, among others. Then it's on to soup (traditional mussel) and/or salad (tomato, mozzarella and dry salami). The main event is so simply elegant that's almost too pretty to ruin by sticking a fork in it: beef shoulder tenderloin with smoked bacon and wild-herb Bordelaise, as well as roasted Lake Erie walleye accented with a pistachio sauce. With more than 700 selections, the awe-inspiring wine cellar has its own worshipers and events, and the cocktail lounge, which features a blazing fire in the winter months, ministers a three-course price fixe menu. -- Sandra Gurvis