 Elegant fare and a clear vision have kept the Michael Kornick concept at the forefront of the food scene since 1998. The dramatic yet understated dining room doesn’t have a bad seat, but it’s the second floor balcony that offers the best view (and a bit of a break from the volume below). The menu, which is executed by executive chef Erick Williams, is American but benefits from global influences. The Belgian endive salad is a crunchy, dreamy delight when paired with French green beans, apples and watercress with toasty pecans and Roquefort. Then again, the chilled Kumamoto oysters with mignonette never fail. Next up, it's pan-seared fluke with caramelized Brussels sprouts or Lake Erie whitefish with tender, butter-poached Maine lobster with edamame, radishes and scallions in brightly flavored cilantro broth. Tony Galzin’s desserts, like warm sourdough waffles with Maker’s Mark caramel and vanilla-bourbon-spiked pineapple mousse, show whimsy. Add a memorable wine list and a few flirty cocktails and you have the makings of a great date.
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