High-level creativity is the hallmark of The Table, where chef Pedro Flores has a nimble global reach and insatiable curiosity about how other cultures cook. French, regional American, Peruvian, Spanish, Caribbean, Korean—you name it, The Table will try anything with an astonishing success rate. The short ribs are incomparable. Bread service is a plate of warm, pillowy yuca-mozzarella coin-size rolls. Nibble with a craft cocktail while making tough decisions about where your palate will travel on any given night. Reservations necessary. Views of historic Phillippi Creek are a bonus, and you can fine-dine inside the chic minimalist dining room or outside on the rustic deck.