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Chambar

<p>Wildly popular ever since it opened in 2004, this Euro-fusion hot spot sits discreetly at the Southeast edge of downtown. A see-and-be-seen crowd gathers nightly in the two adjoining dining rooms (a smaller resto-bar up front and a much larger space at the back with plate windows facing urban high-rises) for chef Nico Schuermans' impeccably prepared dishes. Starters include an artfully plated trio of rabbit, Gorgonzola-and-pecan-stuffed tortellini; the standout main course is a Moroccan-style <em>tagine</em> that marries the flavors of braised lamb shank, fluffy couscous, figs, and honey. </p> <p><strong>Insider Tip:</strong> Try Chambar's creative seasonal cocktails. Our favorite is the Jefferson; who knew muddled rhubarb and bourbon could be such great friends? </p>