Whether you’re looking for an intimate, white-tablecloth dinner or you’re up for a clubby, piano-enhanced experience, The Grille at Morrison House has got you covered. The Kimpton hotel’s formal dining room offers nine tables in a quieter setting and has a fancier chef’s menu to match. Down the hall is the classic piano bar with a more casual, bistro-inspired menu, although the chef’s tasting menu can be ordered here as well. Since they share the same name and the same kitchen, manager Dan Underwood admits it can get tricky when people make reservations. “A lot of times when people book online, they make a note of where they would like to be. And at the host area, we ask them if they have a preference,” he says. Chef Brian McPherson brings to the table his experience at Poste Moderne Brasserie in Penn Quarter, another Kimpton restaurant where he transferred from last fall. He does well in his preparations of fish, including an olive oil-poached wild Alaskan king salmon and daily specials such as a recent offering of luscious, crispy-skinned sablefish. He also favors vinegar and wine reductions, which make appearances on many dishes—including desserts, where a balsamic reduction cuts the richness of his buttery apricot pudding cake.