As charming as the posh dining room is, not to mention the more relaxed Hill Country ambience of the main room, you should still try to dine poolside if weather permits. No matter the venue, chef Dean Fearing will work his culinary magic for you. We fell in love with the lobster coconut bisque, with its lobster pot sticker and ginger sizzling rice, and we could have made a meal of the seafood jambalaya that was the foundation for a hunk of cast iron–seared mahimahi. And because we cannot do without dessert, Nutella slathered on delicate chocolate crepes with a splash of blood orange syrup suited us perfectly. (6/13)