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THIS RESTAURANT IS CLOSED Scott Chen's Restaurant Review: Chef/owner Scott Chen, a frequent guest at New Yorks prestigious James Beard House, is an adventurous chef who combines bold flavors in a cross-cultural palette of ingredients. The tuxedoed waiters and the polished, contemporary interior, warmed by floor-to-ceiling mahogany wine display cases, set a formal tone. The tabletops are dressed with fine French silverware and stemware. Guests can expect appetizers like flambéed foie gras served with apple and lychee in a red wine-apple sauce, and the lovely tea-smoked duck marinated in rice vinegar with scallions and beefsteak tomatoes. Entrée highlights include crispy shrimp with honey-coated walnuts, a succulent veal chop with a caper lemon-cream sauce and sushi-quality yellow fin tuna steak. A nine course Chefs Special White Glove Dinner is offered but we found not all courses rise to the same level as the delectable grilled oyster with ginger and scallions in a vintage oyster sauce and the grilled quail and foie gras. This is definitely a pull-out-all-the stops (and your wallet, too) kind of place.