The chefs at Daniel George rethink American cuisine with local ingredients and an epicurean sensibility. They leverage produce sourced from local farms to create dishes such as grilled-alabama-tomato salad, which comes with a complement of blue-crab relish and avocado crema, and they take Gulf Coast seafood to delectable heights with an oyster duo using Apalachicola oysters. Daniel George also serves pappardelle bolognese, filet of beef, and an array of other entrees, all of which can be paired with a selection from a wine list with more than three dozen labels. The gustatory experience plays out in Daniel George's elegant dining room, which features floor-to-ceiling paintings of wildflowers.