 Among the most noteworthy special occasion restaurants to open in the city in years is also one of the more overlooked. From a first course of black cod, caviar and sea urchin to whole roasted turbot for two, the preparations are a sight, both luxurious and exactingly prepared. However, try the tasting, if you dare, and prepare to be wowed, right through to the cryptically defined dessert---perhaps date cake, sherry, kumquat, sesame seeds, triple crème Brie---courtesy of Stephanie Prida (ex-Blackbird). An extensive, well-traveled wine list---many of its options by the glass and half-bottle---show the same level of sophistication; not all, but most, are stratospherically priced.
|
Send to Phone 
