Mark's Restaurant   

The SceneRiver Oaks socialites and celebratory epicures religiously congregate at innovative Chef Mark Cox's Montrose-area, church-turned-restaurant. A sophisticated redo reveals a side dining room and private upstairs chamber. The main dining room is luminous with stylish shades of coral and there's a constant buzz from the crowd. Service, while not overly friendly, is proficient.The FoodLunch starters sparkle, like the ethereal, petite corn souffle crowned with caviar and fire-roasted corn, while dinner showcases the most impressive entrees. Standouts include perfectly moist, pepper-crusted salmon brightened with roasted red pepper coulis; plump, smoky grilled shrimp on cleansing braised fennel with creamy olive risotto; and succulent Summerfield Farms lamb loin perfumed with fresh basil sauce. This is a do-dessert restaurant; in fact, warm raspberry tart blessed with buttery shortbread crust is downright holy.