Daniel

"The diver scallops were perfect. So good."

James H.

"Try the charred octopus cooked three ways and served with three sauces, langoustine with a sliver of foie gras and white balsamic dressing, and Chef Ripert's Japanese-style Sea Medley. Bon Appétit!"

GQ Magazine

"The banana coconut chocolate croissant (from the bakery in the front) is my new favorite pastry!! If you're looking for a small treat, it's a must have!"

Angela Hum