Votana

Set inside Hotel Clark, the restaurant runs from morning fare to late dinners under Executive Chef Gio Koletty. Plates range from jamón Ibérico with pan con tomate and fresh oysters to spicy vodka pasta with fennel sausage and steak frites, with daytime menus adding steak and eggs or chicken and waffles. The beverage program features artful mixed drinks alongside a wine list poured with rare domestic and international bottles. Beyond daily service and weekend DJ brunches, the kitchen regularly hosts four-course tasting experiences paired with featured winemakers and distilleries.