Chef Jose Gutierrez is gone; but the new chef is experimenting with adding Asian touches to French cuisine, and we felt the result is a success. Most dishes feature a touch of daikon, sake, enoki, etc., but remain French in overall taste and presentation. The lobster cappucino with sake foam was fantastic, so complicated and yet light. My soy lacquered bass was also a wonderful mix of textures and flavors. The lamb, while flavorful, had a texture similar to corned beef, which made it less enjoyable. We each had the Grand Marnier souffle dessert, which grew somewhat tiresome about halfway through. Get one to share among two or more diners. The wine was tremendously overpriced, but was still very good. The service and ambience were exactly what we were looking for on a special evening, and though we made reservations on a Friday night, the restaurant was mostly empty.
Pros: Food, Wine, Service/Atmosphere
Cons: Price, esp. wines