This island of gastronomy floats just north of the Beverly Center, standing out on a patch of La Cienega otherwise notable only for a men's club, a car wash and Trashy Lingerie.

It isn't just the cuisine that makes dining at Sona special, it's the attention to detail reflected in every aspect of the dining room. From the Riedel stemware to the natural elements of stone, granite and wood integrated into the decor, it's an experience for all the senses. Executive chef David Myers specializes in complex, unique dishes. The dramatic menu features seasonal items like an amuse bouche of delicate monkfish liver on a razor-thin chip of persimmon, tumeric-preserved Santa Barbara prawns with lime leaves and a yucca-root puree, and Liberty Farms duck breast over roasted eggplant, hijiki seaweed and forbidden rice. Michelle Myers obviously shares her husband's passion for intricacy, as seen in her desserts like the chocolate bread pudding swimming in hot chocolate with malted ice cream and caramelized bananas. —Lesley Balla