t’s the latitude of Madison and Sapporo, Japan—hometown of one of the restaurant’s owners, Shinji Muramoto. The space is a reverie in black and white and iridescent purple banquettes. But save the “wow” for executive chef Justin Carlisle‘s modern American cooking. He combines local and global ingredients in unusual yet inspired ways. His four-course menu revolves around the seasons but may change from day to day, including the likes of braised beef cheek with ravioli, poached lobster with celeriac and fennel, and updated apple crisp with cheddar. 43 North is sure to make its mark on the restaurant-world map.

Photo: For your first course try the big eye and foie gras terrine with pickled blueberries and malted crème. 43 North also offers chef,  vegetarian and fish tasting menus for dining variety, too.

43 North
108 King St.

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