Triptyque

Niven Kunz built his reputation on an 80/20 rule: at least eighty percent of every plate at this Michelin-starred creative restaurant is vegetables and fruit. That carrot tartare people talk about takes several days to produce and does look unnervingly like the real thing. The room leans into natural luxury, dried flowers and all, and the vibe is genuinely rooted in the Westland growing region just outside the door.

Two honors, in evidence: