There seems to be no rules for what comes out of the kitchen at The Restaurant, other than it has to be good-looking and full of flavor. Chef Donnie Masterton has always cooked with fresh ingredients purchased from farmers and ranchers in San Miguel, many of whom operate within a 5-mile radius of his restaurant. His superb shaved Brussels sprout and kale salad with pecorino cheese, almonds and lemon vinaigrette is a work of art. For sugar lovers, his exquisite Sundae de Caramelo Quemado dessert takes sweet indulgence to the next level. The custom-made Ambrosia ice cream is swimming in caramel, then laced with marshmallow and a sprinkling of cacahuates (peanuts). Throw out the calorie book on this one. This confectionery masterpiece is almost too beautiful to eat.

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