Under Swiss-born chef Daniel Humm, who was lured from San Francisco's Campton Place by restaurateur Danny Meyer, this art nouveau jewel overlooking Madison Park has become one of the city's most consistently exciting places to dine. Humm announces his lofty intentions with dishes like foie gras with golden raisin brioche and African kili pepper, butter-poached Scottish langoustines with carrot-orange nage, and Jamison Farm herb roasted lamb with tomato confit and niçoise olives. Don't forget your breakfast cake—a gift from the chef—as you walk out the door.
Reviewed by goodeater from Toronto Canada on 10/24/08
From the moment we arrived, we were treated like royality. Our server was knowledgeable and his recommendations about food and wine pairings were excellent. The extra touches throughout the meal and upon leaving made this a truely unique dining experience. Would definitely return!
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