The restaurant anchor of the Kimpton Palladian Hotel is a fishhouse originally conceived by Tulio chef Walter Pisano—and it shares Tulio’s hotel-restaurant tendency toward lowest-common-denominator dishes. That said, sometimes the global fish preparations land in a pretty terrific place, as with a grilled octopus starter over salsa verde and chickpea puree. The cozy room is a stunner by the natural light of day or the warm dimness of night, wrapped in lush textures from wood to glass to brick to steel, showcasing a vibrant open kitchen—and delivering significantly more there than the menu does. Servers are not always knowledgeable but reliably charming. There’s a bar in the restaurant and also one off the hotel lobby: an underlit beaut called Pennyroyal, simmering with boho elegance.