THIS RESTAURANT HAS CHANGED LOCATIONS Table 8

THIS RESTAURANT HAS CHANGED LOCATIONS Table 8 Restaurant Review:

Chef Govind Armstrong’s solid California fare plus a hip-as-can-be makeover from hot restaurant designer Thomas Schoos make Table 8 one of the city’s most frequented spots, whether one’s a partying starlet or a dedicated foodie. The new look has transformed the restaurant into more of a lounge scene, but Armstrong still puts out a good product, even if he’s now torn between Table 8s on both coasts. Black lacquer, white marble, a wall of candles (a Schoos signature) and purple chandeliers stand in for white linen, but the cooking---even the bar menu---is serious yet unpretentious. Start with seared foie gras with kumquat chutney or scallops with green garlic risotto before moving on to entrées such as New Zealand lamb with roasted eggplant or baby chicken on short rib hash with cipollini onion jus. Or phone ahead to order the not-on-the-menu but much-in-demand porterhouse steak for two, roasted in a salt and herb crust that seasons the meat to deep flavor while keeping it tender and juicy. Desserts are well crafted and well worth the calories, like the twin set of chocolate soufflés. A simple, thoughtful wine list is offered in addition to a full bar turning out cocktails made with seasonal, market-fresh ingredients.