France and Japan unite at Sérêvène, the Hotel Greystone's signature restaurant. Executive chef Pawan Pinisetti has cultivated a unique setting to enjoy dishes that are sustainably sourced, thoughtfully crafted, and lovingly finished tableside for a dramatic flourish. Pinisetti himself is often on hand to describe the dish's inspiration, translating his whimsical ideas and personal experiences into an edible story. While dishes rotate seasonally, a few remain constant. Take the deconstructed beef tartare prepared tableside, cubes of Creekstone Farms filet mignon mixed in your presence with diced red onion, whole capers, chives, and grated egg yolk. The dish is served with baked Lay's — a wink meant to convey that this often-upmarket dish shouldn't be taken too seriously. Lobster uni alfredo arrives like a tiny cylindrical statue: butter-poached lobster with a generous heap of domestic caviar atop a base of al dente bucatini set in a pool of uni-whipped Parmesan foam. As it reduces to a seductively rich sauce, you realize it's all an elaborate illusion of decadence that satisfies nonetheless — a sleight of hand for which you'll gladly return.