Splendido

Reserve

Splendido Review

Current chef Victor Barry, a disciple of former owner and superstar chef David Lee, ensures that even the hardest to please will be thrilled by the tasting menus here. The selection might include maple syrup charred mackerel, poached white asparagus with tarragon and preserved lemon, and pancetta-wrapped water buffalo. The kitchen is peerless, and the front of the house functions like a fine Swiss watch. A huge iron chandelier serves as the focal point in one of the city's most beautifully balanced dining rooms. Special touches include a champagne trolley and purse stools for the ladies.