The guys running the show at this polished showstopper have a collective resume that will give you serious food envy at what they must have tasted in their careers. Some of the worlds great's are in there like Michael Mina in San Francisco, George V in Paris, Per Se, Bouchon Bakery and restaurant Daniel in New York, Lure Fishbar in Miami, and elBuli in Spain.
Housed in the Park Hyatt on West 57th, in the former The Back Room Space, this New American restaurant has chef Chad Brauze looking after the day to day, cooking a seasonal menu filled with dishes such as 'Foie Gras Terrine with rhubarb, strawberry, sorrel and brioche' and 'Seared Diver Scallops with Watercress and Romanesco'. This is also a great date restaurant with a strong menu of dishes meant for two people, like the massive '40oz dry-aged bison rib-eye' and the 'brined, herb-stuffed chicken'.
Be sure to save room for dessert when trying to eat all the amazing edible art that comes from the kitchen. Pastry chef, Scott Cioe, has prepared some seriously beautiful dishes that would be a crime to pass up on. Besides the house-made sorbets and ice creams, in flavours like blueberry coconut and rhubarb champagne, chef Cioe has created a special menu of eclairs that will blow your mind in flavours like carrot cake, upside down pineapple cake, and cracker jack.
Making an impression