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Chef Rafael Gonzalez cooks seasonally inspired cuisine with classic French technique, offering menus that change with the availability of ingredients, the weather and what’s fresh that day. This market-driven restaurant philosophy means that Fountain’s dishes don’t have time to get stale, but it also means, it can also get tricky when making recommendations. Luckily there are a few items that stick around despite Fountain Restaurant’s seasonal, carefully-sourced, ever-changing food.

1. Cheesesteak spring rolls. The cheesesteak spring rolls can only be ordered off of Fountain Restaurant’s bar menu, and while they aren’t quite haute cuisine, they are about as haute as a cheesesteak can get. Greasy? Absolutely. And worth every bite. Don’t be fooled by gourmet finger food imitators, Fountain’s version is the original.

2. Crabcake. Crabcake connoisseurs will be hard-pressed to find a better version than this one. Full of fresh lump crab meat, with just enough breading to help hold the cake together, this lunchtime staple is worth its high price tag. Hearty yet ethereal, the crabcake’s accompaniments change seasonally.

3. Chocolate soufflé. The Fountain Chocolate Soufflé is one of the restaurant’s signature dishes, and a potentially life-altering dessert experience. But soufflés are time-consuming and must be made to order, so let your server know while you are ordering your entrée if you plan on enjoying the Fountain Chocolate soufflé for dessert.

4. Lobster paella. It’s only been on the menu for a few months, but the deconstructed lobster paella has become a favorite stand-by on the three-course prix fixe. Chef Gonzalez concentrates all of the flavors and textures of the classic Spanish rice dish, while maximizing its most sumptuous elements. The result is a plate of shellfish with butter-poached lobster and sautéed wild rock bass, seasoned with saffron and paprika and drizzled with chorizo oil.

5. Brioche French toast. We don’t recommend this mouthwatering morning treat if you’re having a business breakfast. It’s too tricky to concentrate on deal making while downing such a dish. If you’re dining sans pressure, get the brioche French toast, stuffed with honeyed mascarpone, and let your eyes roll back into your head in delight.