Fine dining at Tru has an air of formality that extends from the service team to the moneyed and well-dressed clientele. Beyond the discreet exterior, find an intimate lounge with a vivid blue spotlit sculpture. Decorative branches and net curtains divide the cavernous space, while white walls adorned with Warhol lithographs lend a luxe-gallery feel. Leather and velvet banquettes surrounding well-spaced tables are popular for quiet gatherings or romantic interludes. Chef Anthony Martin has been leading this kitchen for several years, but his cuisine remains fresh, exciting, and a perfect reflection of contemporary American cooking. His six- and eight-course fixed menus may highlight a classically French yet soigné sweet onion tart draped with thick shavings of black truffle, or a presentation of crisp golden pork belly with a dollop of rich stone-ground grits that allude to the American South. Don't be surprised if some of the best dishes here also happen to be the simplest, as in the incredibly supple Jidori chicken breast set in jus enriched with foie gras, alongside crisped oyster mushrooms and nutty wheatberries. Conversely, the caviar offerings are wonderful and worth the price!
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