Chef Jason Poole doesn’t cut corners when it comes to meat and seafood. He pan-sears duck, poaches wild pacific salmon, and relies on natural California beef for his signature dry-aged rib-eye steak. Yet Chef Poole also knows that though the meat is the star, it shouldn’t be the only performer on the plate; to complement it, he and his team simmer brandy and green peppercorn or beurre blanc sauces and encrust the cuts with black-truffle butter. To round out these feasts, waiters ferry sides of jumbo asparagus, wild mushrooms, and sugar snap peas to tables.

Setting the stage for these dishes, the dining room—which nestles inside the four-diamond Hyatt Regency Sacramento—boasts dark wood-paneled walls hung with painted landscapes and gilt-edged mirrors, brown leather booths, and upholstered chairs. Diners clad in their business-casual ensembles, such as black tuxedos with No Worries embroidered on the back, relax in the sophisticated atmosphere, which OpenTable diners have awarded for Best Ambiance, Best Service, and ideal location for a special occasion. The restaurant’s bar has earned its share of praise as well, landing on CBS Sacramento’s list of Best Upscale Hotel Bars in Sacramento for its flat-screen televisions, dimmed lights, and specialty drinks.