Iguanas are indeed the theme here, and you can still spy them in unexpected places—but their numbers have diminished and the room now has a clean, contemporary appeal, just like the china and glassware. The salon seating for cocktails has a homey feel, with basket-weave rattan furniture and hot-pink accent pillows. Unquestionably original cuisine with Asian, Indian, Creole, and African influences is chef Sylvain Serouart's trademark. Two amuse-bouches will arrive, and there is usually a wonderful foie-gras appetizer—with a vintage-rum crème brûlée and a papaya compote. Follow with a lobster ravioli dashed with lime, tinted with saffron. The menu is always evolving. Desserts are contemporary marvels like a cacao ice-orange-cake. This is a pricey place, but recently it's become a bit more egalitarian, now allowing guests to compose their own three-course prix fixe.