On the second floor of the city's premier luxury hotel, the most beautiful restaurant in town has floor-to-ceiling windows overlooking the Public Garden. But even if it were under a pup tent, the incredible service and food would make Aujourd'hui a hit with its special-occasion and expense-account clientele. Yes, the cost is astronomical, but how often is it true that you get what you pay for? Here, you do.

The regularly changing menu encompasses basic hotel-restaurant offerings and the creations that characterize an inventive kitchen. Executive chef Edward Gannon uses regional products and the freshest ingredients available, and the wine list is excellent. To start, try a perfectly balanced seasonal soup or a huge salad. Entrees might include pepper-crusted tuna with balsamic vinegar sauce, or grilled beef tenderloin with parsnip purée, oxtail ravioli, and grilled oyster mushrooms; there's always a lobster option, too. The dessert menu also changes; it includes picture-perfect soufflés and homemade sorbets.