WHY HERE: This early adopter of multicourse tasting menus continues to wow guests with inventive and precisely plated dishes. For a fee, you can pair each of the 12 to 15 courses (from chef Sean Gray and his team) with a different wine. WHY NOW: The always-busy venue moved a couple of years ago to a slightly larger space. In addition to a lunch menu, you can now walk in and, depending on availability, order from an abbreviated “bar menu.” In addition to a nice selection of wines and sake by the glass, you can now order cocktails. Woot!
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