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Nuage Restaurant & Bar Restaurant Review: The upscale yet warm décor recalls the ambience of a modern French bistro while the understated tones suggest fine Japanese dining. Chef-owner Kane Xu's eclectic menu showcases his range. Among the many appetizers, which include raw bar selections, we especially like to share the oyster sampler consisting of two each of Kumamoto, Pacific, Gigamoto and Blue Point varieties. The salmon trio with a tartare with mustard soy and caviar, two pieces of sashimi and a hand roll with tobiko is a favorite. Or try the “nuage” sashimi, fresh wasabi, tuna, salmon and striped bass with blue fin toro, for a fresh starter. Among the entrées, we recommend the red snapper with sautéed shiitake mushroom, asparagus and grape tomato flavored with a lightly spicy piquillo pepper purée sauce; and, for heartier fare, the New Zealand rack of lamb with vegetable risotto. There are a fair number of wines by the glass available on the well-rounded wine list.