The wait staff here are as sophisticated as the white tablecloths and floor-to-ceiling curtains in this vast, towering restaurant. The menu changes daily based on available ingredients and the chef's whims. Four-course prix fixe menus are available for lunch and dinner. Ongoing appetizers to try are the "20 greens" salad and sea scallops wrapped in applewood-smoked bacon with celery root purée. Top the meal off with a bittersweet chocolate chestnut torte with honey cream.
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