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701 Restaurant Restaurant Review: Under the direction of executive chef Benjamin Lambert, the menu has taken a sharp turn with his inspired interpretations on the classics, featuring such temptations as white asparagus with Camembert, and Serrano ham and lump crab meat with hearts of palm and yuzu. That’s for starters, and you may then move on to the heartier Prime beef sirloin with a blue cheese sabayon or a veal trio consisting of the loin, a braised short rib, and deviled veal liver. Understandably, the cooking shifts and changes with the seasons and the chef’s whims, so you could find a whole new range of fare to greet you on another visit. With luck, your dessert choices might include roasted banana mousse and a strawberry-raspberry tart with crème fraîche and puff pastry. Lambert and beverage director Chris McNeal have forged a spectrum of specialty cocktails, so feel free to explore the Rickshaw Blossom with Cold River gin and pomegranate molasses and the My Thai with white and dark rum stirred with rosewater. Of course, be sure to peruse the extensive wine list, too. The lounge area beckons as a place to chat with friends while sipping martinis, and if you linger you will hear live jazz. The restaurant also presents an assortment of menus to suit various hours of the day and settings, from outdoors for alfresco meals to a pre-theater setup. If you prefer to hang out at the bar instead of sitting in the dining room, there's a special menu for nibbling, and you can almost envision Grace Kelly and Cary Grant eating in the corner while listening to the piano. Instead, chances are you’ll spot a power player down from the Hill for a splash of elegance.