When you've had it with the L.A. noise and traffic, it's time to hop in the car for a leisurely drive high in the hills above Malibu to Saddle Peak Lodge, an old hunting lodge that been converted into one of L.A.'s most popular restaurants. It looks exactly like a hunting lodge should -- a rustic, weathered ol' three-story building made of massive timbers and native rock that's been gussied up with Teddy-era antiques, a crackling fireplace, and a heady collection of stuffed game. Vegetarians beware: The menu is custom-made for meat lovers with roasted buffalo loin with wild mushroom risotto cake, farm-raised pheasant with sautéed porcinis, roasted buffalo loin in a red reduction sauce, and the house specialty -- roasted elk tenderloin that's so tender to you can cut it with a fork. You'll need strong selection of rich reds to pair with this genre of cuisine, hence the lengthy Wine Spectator award-winning wine list. Service is friendly and attentive, and the ambience is so romantic (no cellphone coverage to ruin the mood) that even a few ghosts have refused to leave. The restaurant also hosts a very popular Sunday brunch on the garden terrace, serving equally adventurous dishes such as rabbit or wild boar hash and thick buffalo burgers.