Formerly a brasserie-style European restaurant, the restaurant recently revamped its offering to serve elevated American cuisine inspired by New York City. The restaurant is now led by executive chef Antonio 'Tony' Barbieri III, a third-generation Italian American, who brings his contemporary take on American cuisine to the restaurant's menu. Expect dishes available in set menus that can be paired with a sommelier-curated selection of wines. The restaurant's new spring offerings ($1,280/eight-course menu) are worth every bite. Inspired by his experiences in the kitchens of New York and influenced by his Nonna's cooking, chef Antonio serves punchy contemporary dishes created with the best available ingredients and features some Hong Kong influences. Standout dishes from the new menu include the candy-shaped caramelle pasta filled with delicious pops of foie, marsala, and balsamic and the perfectly balanced pairing of cod and squid with green apple and tamarind.
There's also the aged duck roulade with black garlic and pistachio served with a side of moreish celtuce caesar and potato puree with grilled duck heart. And if you're not into sweet desserts, you can end the meal with juicy slices of mandarin on a bed of marigolds, pumpkin seeds, and gouda cheese; and a flan cobbler with starfruit and basil.