The former Hunt Club inside the Hotel Sorrento is refreshed and reborn as a bistro of sorts, with dark wood paneling, Moroccan tile floors, and an uberseasonal Northwest menu. While entrees like plank-roasted sockeye salmon and Waygu sirloin certainly satisfy, attention is paid even to smaller plates. Take the charcuterie board, an oft-apathetic arrangement of cured meats and cheese; here, it’s near bacchanalian—folds of prosciutto, coppa, and salumi are gently piled beside fanned-out gouda and Humboldt Fog. Come happy hour, saunter to the adjacent Fireside Room, off the Sorrento lobby, when the evening calls for brandy by firelight.