Chef/owner Stephen Gillanders, formerly of Intro, rocks out all on his own at S.K.Y. The moniker strings together his wife’s initials, though with his ambitious Asian-accented cooking, it could easily double as a descriptor. The slightly motley menu-featuring everything from cornbread madeleines, foie gras-bibimbap and sashimi with black sesame ponzu, to a Thai steak salad, tomato panzanella and sea bass with wasabi-matches the cool, contemporary space. Crackling beef short rib marries the sweet-spicy tang of gochujang with the crunch of corn, tomato and edamame succotash in a basil-butter sauce. The aptly named tropical dessert pairs frozen yogurt and coconut fluff studded with freeze-dried raspberries, mango and kiwi for a first-rate finish.
- MICHELIN guide inspectors