Tucked away in Lincoln Park, North Pond is a hidden treasure. There are no roads leading here -- you must follow a path to reach the restaurant, which was formerly a warming hut for ice skaters. The building's Arts and Crafts-inspired interior blends perfectly with the park outside, and a recently added glass-enclosed addition lets you dine "outside" all year long.

In keeping with the natural setting, chef Bruce Sherman emphasizes organic, locally grown ingredients and favors simple preparations -- although the overall result is definitely upscale (at these prices, it better be). Examples of seasonal menu items include herbed Parmesan gnocchi with braised rabbit, fava beans, asparagus, Wisconsin ramps, and lovage (a celerylike green); poached farm-fresh egg with wilted baby spinach and lemon-caviar butter sauce; and grilled sea scallops with orange-Parmesan grain salad, glazed organic baby carrots, and spiced lobster sauce. For dessert, try mango "soup" with banana mousse and candied hazelnuts. To enjoy the restaurant's setting with a slightly lower price tag, try the fixed-price Sunday brunch ($28). The all-American wine list of 100 or so selections focuses on boutique vintners.