Fans of Top Chef will remember Richard Blais. The runner-up in season four, he returned a few years later to win Top Chef: Masters by creating food that every viewer of that show wanted to try. That's because Blais' imagination ingeniously mashes up fast food and fine dining. That sensibility informs the menu at Juniper and Ivy, and though it changes nightly, a few of dishes have become signatures, such as an Oreo-like cookie with foie gras in the middle, a bratwurst corn dog with persimmon mustard, pork belly glazed in root beer, and, for dessert, an elegant version of a Yodel. Other winners on a recent visit included a plate of meaty sautéed mushrooms to be dipped in a fondue pot of gruyere, a "beef Wellington" riff made with tuna, and a selection of robust handmade pasta dishes. The setting is also high/low: The main dining room is a huge barn of a place, woodsy but spot-lit so that each table feels like its own cozy island. We recommend eating at the chef's counter, if you're given that choice, so you can watch Blais and his staff make the magic.