For some people, this restaurant is the only reason to go to Macy's. At Alan Wong's more casual second spot the chef de cuisine plays intriguing riffs on local food themes. Power lunchers confer over the stack-'em-high burger—made with locally raised grass-fed beef, bacon, cheddar cheese, hoisin-mayonnaise spread, avocado salsa, and huge onion ring—it's one of the best in town. Ladies more often lean toward lighter fare like the Caesar salad with island-style grilled
chicken or sesame-crusted opah (moonfish) in a yuzu ponzu sauce. Service is professional; reservations are recommended.