When the occasion demands kid-glove service and impeccable food, Congress is the gold standard. A recent romp through David Bull’s seasonal seven-course menu started with succulent salmon belly (with horseradish purée and pickled enoki mushrooms) followed by a duo of wagyu tongue served seared and as rillettes (the latter with spring pea purée and mint chimichurri). A dish of seared squid with crunchy bok choy “noodles” bathed in a ham hock broth was rich in flavor (though a tad salty), but delicate agnolotti stuffed with four cheeses and served with tender morels in a sweet-tangy tomato sauce left us wanting more. Though a playful dessert of matcha-infused sponge cake with raspberry gelée was intriguing, it was overshadowed by the sharp notes of Vermilion blue cheese (balanced with grape marmalade and almond butter), which had preceded the dessert course. Regional wines paired by sommelier Paula Rester artfully complemented each dish. Reservations required. (7/13)