In the Thompson Hotel, Landrace targets upscale conventioneers and locals with a changing menu from executive chef Steve McHugh, of Cured. While imagination abounds, execution can be uneven. Beautifully bronzed scallops came with a lovely risotto-like orzo-and-corn mixture tied in a corn husk like a gift-wrapped tamal. But oysters (with buttery parsley toast) arrived overcooked in a too-strong New Orleans–style barbecue sauce. Overall, though, the seafood and fancy Wagyu steaks are perfect for a special occasion. A raclette—the traditional Swiss melted-cheese dish—was served table-side over grits as an accompaniment to bison short ribs (which tasted much like a very good pot roast—but cost $65).