crunchy artisanal bread-inspired pizzas offered margherita style or with toppings such as pork belly sausage and braised greens. Branzino ceviche with fennel is a surprise... Read more.
Tahitian squash velouté? Balanced, vegetal, and lovely. Smoked tuna with caviar? Like sitting on the wrong side of a campfire. Sea bass, cooked perfectly, is elegant albeit a tad underseasoned. Read more.
Pickled slices of dragon fruit make for a light start. The Cuban torta—a stack of pork terrine, prosciutto, provo-lone, and jalapeños—is a taste extravaganza. Read more.
Here we find the best version yet of the chef’s signature vacherin glacé, set atop raspberry coulis. Read more.
French langoustines with a seaweed emulsion, wild pheasant with sweet and sour red cabbage, and celery root-Fuji apple agnolotti are all superb Read more.
