Fodor's Expert Review Hotel Herman

Hipster chefs with a French Canadian focus on terroir make creativity the key word at the trendy Hotel Herman (which is not in a hotel, in case you were wondering). The menu is small and seasonal, with cheese varieties that focus on local artisans and fresh oysters that arrive daily. And although dishes are impossible to predict, what is to be expected is refined flavors, a variety of fish and meat, and original twists on modern classics. A must is the bread and butter, both made daily in-house. For dessert, the chocolate terrine is sublime: it's often topped with unusual seasonal ingredients like Jerusalem artichokes and bacon caramel. The list of organic, natural, and biodiverse wines is affordable and changes often.