If the idea of fine dining while luxuriating on white beds and intimate tables shrouded in gauzy drapes sounds romantic, then make a pilgrimage to this sleek new restaurant, with the same owner as Flying Fishbone. Start with a drink at the bar where the award-winning bartender will whip you up something from his list of 110 cocktails, or just order something from their list of 150 wines. Appetizers that stand out are the carpaccio of artichoke with goat cheese and the ahi tuna tartare with soft-shelled crab and spicy papaya mayonnaise. As a main course, the chef recommends the fresh wahoo with shrimp ginger risotto, asparagus, and creamy Cajun sauce, or the Black Angus tenderloin with shitake pine nut sauce. For a dessert almost too beautiful to eat try la tazza famosa: a cup and saucer made of chocolate filled with tia maria, orange sherbet and chocolate mousse.
- © Frommer's 2013
- Highly Recommended 2010