This new-ish Thai restaurant focuses on sharp flavors like fish sauce, hot chiles, tamarind, etc. It explores the mix of Laotian and Siamese cuisines in a way unseen before. Try the Sai Krog Isan. En savoir plus .
Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on the menu. It's a masterful rendition of the dish. En savoir plus .
In addition to the signature duck, guests can order new items like shrimp-stuffed shishito peppers, oxtail dumplings, foie gras & strawberry tarts. Guest pay $65 a head for a poultry feast. En savoir plus .
e Miss Lily's standards plus new dishes like grilled mackerel with "run down sauce," and a Jamaican patty melt. The colorful interior is the work of Serge Becker, who's on board as creative director. En savoir plus .
The menu has lots of shareable salads and vegetable dishes, as well as lightly composed seafood plates, "pains Tunisiens," pastas, bouillabaisse, chicken tagine, grilled lamb, and hanger steak. En savoir plus .
In addition to raw bar items, the menu has gnocchi with roasted pumpkin, crispy sweet potatoes with pomegranate, and ocean trout en croûte. Don't miss the house-cured fish with caviar. En savoir plus .
A riotous mix of fried chicken served with fiery sambals and a boiled egg; salads featuring tofu, peanut sauce, sprouts, and the compressed cylinders of rice starch called lontong. [Eater 38 Member]
