Warm finger towels, deep jade table settings, curtained booths, and attentive service call back the Jazz-era Orient. Start your evening with a sake martini shaken table-side, then ask your server about the appetizer-and-soup sampler plate. Though it's not on the menu, if the kitchen isn't too slammed, the chef will prepare an artistic selection of appetizers such as crispy salt-and-pepper calamari, Malaysian curried-chicken pot stickers, and a couple of shot-glass-size soup tasters. The dynamite salmon and the Szechuan filet mignon are favorite entrées.
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