The Restaurant at the Cheshire is the flagship dining destination at the thoroughly (and expensively) renovated Cheshire hotel. The menu from executive chef Rex Hale nods at both the hotel’s heritage (a massive slab of prime rib with Yorkshire pudding on the side) and contemporary trends (grass-fed, locally sourced beef for the excellent New York strip steak). Overall the menu relies on upscale crowd pleasers: seared scallops, spit-roasted duck, ahi tuna crudo. Service is topnotch. Though the space is humungous, on a cold night, a table by the fireplace might be the coziest spot in town. Be advised: The only parking option on the restaurant property is valet ($4 plus tip).