Charlie Trotter's is regarded as an innovative and progressive restaurant in the world of food and wine and has been instrumental in establishing new standards for fine dining worldwide. Chef Trotter, who owns the business, has, in addition to winning accolades for his culinary skills, gained national recognition for his service to the community. The daily tasting menus encourage guests to experience their meal in a progression of petite courses, where each dish lays the foundation for the one to follow.

Expect to find Kumamoto oyster with pink guava and celery, steamed Alaskan sablefish with Manila clams and kaffir lime, roasted squab breast with birch, black trumpet mushrooms and devil's club, and lamb loin with oxtail, horseradish, Thumbelina carrots and thyme in the Grand Menu. Among vegetables try chickpeas with pickled radish and candied Buddha's hand with lemon, ricotta and tagiassca olives. A small but eclectic list of wines is available to accompany your meal.