A series of dark, wood-accented rooms all perfumed by a smoky grill, with diners seated in soft leather chairs. Patrons can also dine at a counter overlooking the quiet kitchen, or at a U-shaped bar. Service is formal and attentive at times yet also quite relaxed, thanks to Raymond Trinh, a co-owner, who oversees the front-of-house operations.
Noise Level
Usually moderate, with diners focused on the precise dishes, but sometimes excessively noisy, when larger groups dine.
Recommended Dishes
Breakfast taco, asparagus with razor clams, flour tortillas with pho fat, smokey cornbread, dairy cow three ways, “Choco Taco” dessert. $130 for a set menu of seven or so courses. Supplemental courses include caviar hand rolls ($55), uni and other seasonal fare.
Drinks and Wine
Bobby Chui, the beverage director, puts together a short list of wines by the glass (three whites, three reds) from Australia, France, California and Delaware, for $24 to $30. Formal wine pairings run $95, while an edgy selection of nonalcoholic pairings, including a jasmine-laced Copenhagen sparkling tea, and a sharp booze-free Chartreuse, runs $75. Cocktails and beer also available.
Price
$$$$ (very expensive)
Open
Tuesday through Saturday for dinner. Closed on Sundays and Mondays.
Reservations
Available 21 days out on Resy; same-week or same-day bookings are often available.
Wheelchair Access
The restaurant is accessible, with the front door at ground level and an A.D.A.-compliant restroom.
What the Stars Mean
Ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.
