The comfortably elegant rooms, papered in floral pastels and hung with gilt-trimmed mirrors and paintings, are lit by graceful chandeliers, wall sconces and delicately etched "lovers candles" from Limoges, France. Tables are draped with fine linen and set with sparkling Gorham crystal, French china and the ever-present fresh flowers. There are two upstairs dining rooms, "The San Antonio Room" and "The Crystal Room," as well as the ground floor dining area and a four-tiered terrace with wrought-iron dining tables and gazebo, overlooking a bend in the San Antonio River. A popular feature of "The Crystal Room" is the "Lovers' Table," nestled in a bay window overlooking the River Walk and terrace, which sparkles at night with hundreds of tiny lights. (Many a proposal and anniversary have been celebrated in this romantic nook.)

It is Phelps' tradition to serve only the best, and if the best is not available, an item will not be offered. Nothing is kept frozen, with all ingredients purchased fresh the day of serving and everything prepared from scratch. Seafood, one of the Vietnamese chef's specialties, is "Fed-Exed" in daily. (The Chilean Sea Bass melts in your mouth on a plate artfully arranged with accompanying vegetables.) Chef Tan Nguyen is a true culinary artist, pleasing your palate with dishes that are both tasty and visually esthetic. A man thoroughly dedicated to his craft, Nguyen, a family man, will tell you that before proposing to his wife, he made it clear that his work as a premier chef required total dedication. It is not surprising then that the Fig Tree has won the coveted Dirona Award (Distinguished Restaurants of North America) two years in a row. Nguyen's recipes have been published in gourmet magazines.

Two of the Fig Tree's signature dishes are their Chateaubriand (served with Colbert and Bernaise Sauce) and Rack of Lamb (Rosemary and Bread Crusted with Wild Blueberry Demi), both classics deftly prepared tableside by ever attentive waiters who see to it that every item is served at its proper temperature. (Cold rolls are whisked away to be replaced by fresh warm ones.) An excellent choice of starters is the Fig Tree's appetizer tray, which lets you sample a delectable assortment of smoked salmon, shrimp, crab-stuffed mushrooms and shrimp dumplings. Salads, all fresh and artfully prepared, include Endive & Roquefort (with Walnut and Dijon Mustard Vinaigrette) and Boston Lettuce (with Roasted Sunflower Seeds and Honey & Mint Vinaigrette), while Duck Gumbo with Jasmine Rice and Mushroom Cream Chowder with Smoked Gouda Cheese are among the soup offerings. The taste-tempting dessert menu includes Bananas Foster and Baked Alaska, flamed tableside. The list of fine wines is constantly being refined, and the menus are updated seasonally to ensure the most flavorful dining experience possible. A superb meal in a gracious home overlooking the beautiful San Antonio River, with you as the honored guest --- definitely an affair to remember.