From this clubby spot crowning the top of the Loren, a boutique hotel south of Lady Bird Lake, the views—of the Pfluger bridge, the former Seaholm Power Plant, the water’s edge—are stunning. Inside, low-profile blue velvet couches and banquettes allow you to see the skyline, as well as everyone in the room. The chef, Brad McDonald, trained in Italy, but there’s a note of Southern U.S. in his dishes, such as the compact raw oysters from Murder Point, in Alabama, pre-dressed in a tart mignonette, and savory squash beignets (though the added truffle tasted a bit dusty). A glorious piece of halibut, served in a bowl with a bright chimichurri and brothy coco beans, was exceptional, while a hunk of duck breast with dried cherries and radicchio was tasty, if more traditional. Sides included grilled maitake mushrooms under a buttery foam and—the real table pleaser—grilled spigarello (kin to broccoli rabe) with a touch of garlic. Nutty and pale chartreuse–hued pistachio crème brülée was decadent and different.