The 23rd floor of the Mandarin Oriental is the only place in the U.S. to experience food from internationally renowned Chef Pierre Gagnaire. The French chef pioneered the "fusion" movement in cooking, and every dish blends flavor and texture in surprising ways. To wit: appetizers such as sliced spiny lobster with olive oil mousseline and mango salad, or the entrée of roasted veal chop with curry sweetbread gratin. Desserts are just as appealing—consider the rum baba with red currant syrup. Dinner can be ordered a la carte or as part of a four- or six-course tasting menu ($135 or $175, respectively), or seven courses with wine pairings for $777. The restaurant is sexy and sophisticated, with an expansive wine loft (reached by a glass staircase) and nearly 300 illuminated globe-like spheres that float above the dining room like tiny moons.