The interior of this restaurant, inside the Hotel Saint George, is all cool gray, black, and chrome, and the wood-fired oven out back delivers smoky, slightly charred treats like pizzas with nicely blackened crusts. The accommodating staff steered us to a thick beef filet, which sported a dark exterior that hid amazingly moist and flavorful meat. A lovely and tangy counterpoint of grilled asparagus and spinach rested alongside, encircled with hollandaise. The only disappointment was the sans-crust galette of undercooked potato slices.