A carrot cut into impeccable one-eighth-inch brunoise. Edible flowers and herbs artfully arranged into a wreath on the plate. The richest, most perfectly seasoned Bordelaise sauce you’ve ever had. Impeccable French-influenced technique and attention to detail are the hallmarks of Champe Speidel’s cooking. Working mainly with seasonal produce, the Johnson & Wales-trained chef turns out creative and combinations of indulgent ingredients, like a foie gras with duck neck confit, a black spaghetti with bottarga and breadcrumbs, or a slow-roasted venison with sunchokes. Though not at all stuffy, there’s a special-occasion feel to the dining room. Go there when you’ve got something to celebrate.