Digital Edition >>
All Articles >>
Past Issues >>
The former Patrick David’s restaurant has transformed into a hipper, sexier eatery, appealing to a younger crowd. Behind the bar, chatty young female bartenders mix up the restaurant’s 50-plus martini-like concoctions. And while service can be spotty, the menu offers some of the same innovative cuisine as the previous incarnation. Fans of the lobster pot stickers and ahi tuna duo will not be disappointed—although the current lobster risotto did not seem as flavorful as in years past. Truffle oil makes multiple appearances on the menu—including the decadent sky fries, sprinkled with truffle oil, grated parmesan, and green garlic aioli. The Angus beef and BBQ pork sliders are also hugely popular. But for ending notes, nothing compares to the creamy goodness of the vanilla panna cotta, oozing with exotic Tahitian vanilla beans and garden-fresh blackberry compote. Lunch Wed.–Sun., dinner daily, weekend brunch.
Sign up to get our e-newsletter and receive exclusive invites to special events, parties, and happenings.
Did you miss something? Check out the A-List Archive.