DOWNTOWN. Located at street level in the estimable L'Etoile restaurant building, this cafe has been a godsend according to those local folks who appreciate European-style bakeries and incredible pastries. House-baked goods include croissants, gougeres, cakes, breads, and pain au chocolat. Sweet and savory options are both available, and you'll also find gourmet sandwiches and soups. Ingredients for the cafe foods come from the Farmers' Market, and when it's open on Saturday mornings, space can get tight. Still, don't let that deter you from indulging in some of the city's best light fare.

WEST. Part of the Luther's Blues music-and-dining complex, this upscale restaurant calls to patrons with accomplished Creole cuisine. From the open kitchen come creative takes on the Bayou State's best dishes. Start, for example, with fried alligator sirloin or pan-seared foie gras, and move to lamb Pontchartrain, steak Evangeline, crawfish Diablo, creole bouillabaisse, trio of duck, or the fresh catch of the day. To finish up, try the requisite bananas Foster or maybe bread pudding with Newcastle Ale sauce. And don't forget to catch some great blues upstairs!

CAPITOL SQUARE. A simple, elegant dining room sets the scene for this wonderful restaurant, whose chef-owners trained at nearby L'Etoile. The accomplished cuisine relies on fresh, seasonal ingredients and may feature buttermilk and dill-roasted chicken, seared wild striped bass with Manila clams, Black Angus New York strip, or tomato-saffron risotto with summer vegetables. Lovely presentation and incomparable flavor distinguish each dish, and sidewalk dining is available when the weather's mild.

DOWNTOWN. Tucked into the space below an apartment building, this restaurant once served as the dining room for residents. Now, crisp white decor boasts black accents and features framed photos that add character to the pleasant space. The seasonal menu reflects what's fresh and available and may include poached salmon, creamy risottos, steak, and pork tenderloin infused with garlic, rosemary, and olive oil. Sumptuous desserts are worth making room for, and the ambience is subdued and quiet.

DOWNTOWN. Arguably the city's most renowned restaurant, this much-applauded enterprise revels in the attention of chef-proprietor Tory Miller. Sublime cuisine marries the best local Wisconsin ingredients with French culinary tradition, and menus change weekly as they follow the seasons. You may find, for example, seared wild king salmon with fennel-pollen citrus crust, tea-smoked quail, beef tenderloin with red wine jus, cinnamon-smoked pork, and herb-glazed chicken. Local cheeses and dairy products also appear, and the dining experience is one you're not likely to encounter frequently.