UNION SQUARE. Peaceful, romantic Campton Place sits within a European-style luxury hotel, a fact not unnoticed in the restaurant's Continental cuisine. Swiss-born chef Daniel Humm places a premium on simple, high-quality ingredients, and his affinity for Provençal dishes is evident in glazed Barberie duck with lavender honey and herb-roasted squab with spring onion tarte tatin. Seafood is also a treat in Humm's confident hands, whether it be butter-poached Maine lobster or salt-crusted Mediterannean branzino with Meyer lemon confit. Great service ramps up the desirability, and the experience is more than worth the expense.

<i><b>Breakfast</b></i>&nbsp;&nbsp;Mon-Fri 7am-10:30am; Sat-Sun 8am-11am <i><b>Lunch</b></i>&nbsp;&nbsp;Sun-Fri 11:30am-1:45pm; Sat Noon-1:45pm <i><b>Dinner</b></i>&nbsp;&nbsp;Sun-Thu 5:30pm-9:30pm; Fri-Sat 5:30pm-10pm

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