Pollen

Pollen has one of the best locations a restaurant can ask for. Nestled in the corner of the Flower Dome, the treat starts with the buggy-ride service and continues on to the complimentary access to the dome (ideal for a post-meal walk). Head chef Steve Allen wears his heart on his plates and is a dedicated storyteller; the narratives and inspirations behind every course are presented in a little envelope of notes. Au courant in both taste and plating, dishes such as Pollen’s Salad and Sea & Sand are highly memorable. The cherry is a motif that kicks off and concludes the meal: the amuse-bouche servings include liver pâté encased in a beetroot jelly in the shape of the cherry, and the meal ends with a fresh cherry salad under a cherry parfait frozen in nitrogen. A lot of thought goes into the drinks menu, too—the wine list is extensive, as is the mocktail and cocktail selection.