Within the Fairmont Miramar's sunny and stylish dining room, Ray Garcia has managed to create a destination restaurant inside an L.A. hotel. A native Angeleno, he presents the region's seasonal stars in unfussy presentations such as a Caesar-like combo of blistered Little Gem romaine hearts with reggiano and white anchovy. He hops on the nose-to-tail train with house-made charcuterie and braised tongue with tomatillo. At brunch bacon waffles harmonize sweet and savory.