O.C.'s ivy-covered grande dame since 1965 is younger than ever, thanks to a refreshed menu by new executive chef Greg Harrison. Foodies thrill to modern dishes such as charred octopus with uni foam, but lavish feasts of prime rib retain a hallowed spot on the menu at this Lawry's-owned institution. As always, service is polished and professional. Look for weekly farm-to-table chef dinners. Full bar. Sunday brunch.