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Creo Restaurant Review: The hard-surfaced décor---metal, colored glass, shiny woods---is softened by clever lighting. Executive chef Brian Bowden, who succeeded founding chef Andrew Plummer, has added a roof garden for herbs and vegetables and lightened the menu. Grills and rotisseries are in evidence and the wood-fired ovens produce gourmet pizzas, such as kung pao shrimp with toasted cashews, arugula and goat cheese. The rest of the menu ranges from small plates of macadamia crab cakes with coconut lime cream and lobster avocado tart to steak and seafood entrées. Crème brûlée, tiramisu, and house-made ice cream and sorbet are featured desserts. The shallow wine list tends toward overpriced labels; cocktails, on the other hand, usually show a deft touch, which means a vibrant bar scene.