Cuisine, couture and wine come together at this luxe outpost of Charlie Palmer’s in South Coast Plaza. An upscale dining spot to relax after shopping (or for young OC studs to impress their cougars), the sophisticated and modern space glows in smart whites and golds, tinged with ironic rustic touches like translucent glass tree photos and giant nuzzling horses. Executive chef Amar Santana offers a seasonal New American menu with classical French accents and exquisite presentation. Small plates and appetizers include roasted bone marrow, slow braised tripe, duck meatballs and fresh oysters, as well as crisp pork belly and ahi tuna tartare. Mains include spice-rubbed New Zealand venison, thyme-roasted wild striped bass, and a 16-oz. bone-in rib eye. For dessert, there's a crème brulee trio or honey crisp apple crumble.