For the ultimate example of fine dining service, atmosphere, and cuisine look no further than L’Espalier. Their new digs on Boylston Street are more elegant than ever. Maitre d’ and Fromager Louis Risoli has been at L’Espalier for over 30 years and gracefully and knowledgeably runs the front of the house, as well as the Grand Fromage cheese program. Executive Chef Frank McClelland has a nearby farm that supplies L’Espalier and the Sel de la Terre restaurants with fresh produce and meat. Chef de Cuisine James Hackney takes these ingredients and creates a menu that is seasonal, graceful, and full of fun flavors. 2009 Rising Star Pastry Chef Jiho Kim makes playful desserts like a grownup Oreo with milk sorbet and Raspberry Greek Yogurt with Muscat Gelée and Coconut Sorbet that is a study in textures.