Don't miss the street views directly into Benu's kitchen as you enter-the chefs here are preparing a series of masterpieces. The interior is awash in earthy colors and sleek banquettes, and the slate-gray dining room is serene, with clean lines drawing the eye across the meticulous design. Given the restaurant's high caliber, the staff is impressively warm and relaxed. Chef Corey Lee's nightly tasting is a unique marriage of contemporary Asian influences, while Master Sommelier Yoon Ha oversees an exceptional beverage program. Each meal begins with a thrilling parade of bites like silky egg custard with faux "shark fin," slivers of Jinhua ham, and umami-rich black truffle. The main courses might include a delectable "thousand-year-old" quail egg atop bright ginger cream, followed by delicate xiao long bao filled with rich lobster and lobster coral. Then fork-tender beef braised in pear juice reaches a new height of excellence when paired with charred scallion purée and black trumpet mushrooms. The memory of the osmanthus gelée with almond cake and apricots will remain long after the last plate has been cleared. Finally, sojourn to their pretty courtyard, to linger after this regal repast.
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