It seems justifying a night on the town is more challenging than ever. The

cost of a fine meal is difficult to swallow for some, compelling restaurants to get more creative with their menus. Some local eateries are experimenting with expanded happy hours. Others have adopted the prix -fixe method of set menu prices.

Still, the allure of dining out is best characterized by quality cuisine, service and experience. Across the city, a number of restauranteurs and chefs have perfected this archetype — each with their own unique approach to the culinary process.

Beneath the bustle of Interstate 5 and behind iron gates is a refreshing escape from the downtown dining experience. The Corson Building occupies a 100-year-old stonemason building at 5609 Corson Ave. S. and is the next chapter in owner-chef Matt Dillon’s storied career. After a successful run at Sitka & Spruce, Dillon has found his secret garden in Georgetown,

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