Well before he opened this fine dining shrine to the sea, Chef Laurent Gras began tempting diners by logging menu ideas onto his blog . The results of his experiments can be found on L20's four-course prix fixe menu and 12-course tasting menu, in which hard-to-find fish varieties-such as shimaaji, Japanese mackerel, or kinmedai, fatty tuna-are smoked, cured, seared, or foamed. Guests also have the opportunity to taste delicacies such as wagyu beef imported from Miyazaki, Japan, at an additional cost. Deciphering the menu may take some assistance, but the serene, earth-toned dining room and professional staff help soothe any worries. Tradition, in the form of delicate soufflés and macaroons, return at the end of the meal for a sweet send-off.
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