Sedona is the only restaurant I've ever worked in and I wouldn't have gone back or recommended it until just recently because I didn't care for the old chef. My old sous chef took over a couple of months ago, however, and the food is now much better. The one dish that really stands out is the roast chicken on the lunch menu for $12. It is served on a bed of fingerling potatoes, fennel, and radicchio and is accompanied by a rosemary and worcestershire vinaigrette. The chicken is cooked 'sous vide' (in a bag) to keep it moist and juicy and then is either roasted at extremely high heat or pan-fried to give it a crackly skin. At $12 it is a bargain for what it is, especially because it also comes with soup or salad.
The roast chicken at Spago is slightly better only because the chicken is of a bit better quality and the potato puree under it rivals that of Joel Robuchon (read: lots and lots of butter). I am such a fan of Mr. Puck because of dishes like these. There's nothing pretentious about this chicken, just a great piece of bird with a perfect jus and veggies. At $21 it's about twice the price of the one at Sedona but it's worth every penny, especially since you also get a 20% discount for being local (limited time only).
I highly recommend either of these dishes when you next get a hankering for chicken that isn't boring.