A huge tent with tree-trunk poles, simple but sculptural lamps, and a cool soundtrack are the components of this immensely popular, ultracool restaurant. The chef has introduced a limited, but enticing, new menu that has attracted standing-room-only crowds eager to tingle their tastebuds with shiitake-crusted filet mignon paired with a blue-cheese potato gratin or Thai-style crispy fish cake with curried sweet corn. There are interesting vegetarian options, too, daily fish specials, and a sushi bar to complement the Asian accent of many of the creative dishes here.
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