Chef/owner Rodney Wages' impressive and ambitious menu is driven by personality, creativity, as well as the influence of Eastern Asian and European cuisines. It quickly becomes apparent that this chef marches to the beat of his own drum, creating unique combinations with equal deftness. For starters, he is on hand to pour from a lovingly curated selection of Champagne and sake. Diners may then look forward to the likes of a coconut broth replete with bluefin tuna, Thai curry aromatics, and charred avocado; or tortellini in brodo with a burst of savory broth. Dessert arrives as both a modern expression (herbed granita with lemon curd) and ode to nostalgia (chocolate cake with a caramelized white chocolate- and popcorn-pudding).
- MICHELIN guide inspectors
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