L'Atelier is "the workshop" but Chef Steve Benjamin is a master craftsman. We were seated at the "kitchen counter" is the elegant red and black restaurant. While the discovery menu was tempting, we ultimately settled on creating our own voyage of discovery with a four course tasting menu with an amuse bouche prelude and a dessert finale. Our waiter was one of the many staff members who helped Joel Rubochon open the restaurant in 2005. He was incredibly knowledgeable and gracious. Everyone who works in the restaurant attends to your needs. Their sommelier checks in while the maître d brings a plate and your waiter (or another) brings another course. Each person describes the food in detail and has incredible patience for unending questions (and my notetaking and photos). Each course was divine, but my 1,152 memorialization of it is too much for Yelp. L'Oeuf, Foie Mosseline, La Langostine, and Jamon Iberico as well as Le Cafe and Les Tartes were among the best dishes that I have ever had. Four hours of divine inspiration. Outstanding!