Baku

Baku Restaurant Review:

Baku's dramatic décor and topnotch happy hours draw the swell set and the see-and-be-seen crowd. But the star of the show is the small bites-style menu. Robata is Baku's signature cooking style, and meat and vegetables are prepared on grills that burn special charcoal at more than 800 degrees. To start, try the seared bluefin tuna, served with daikon, spring onion and apple mustard dressing. Flavorful maki rolls are distinctive; for example, the Forbidden roll enrobes white asparagus, shiso, yuzu mayonnaise and micro celery in black rice. Can't decide? Opt for an omakase platter, a hearty portion of fresh sashimi and nigiri. Small plates, salads and attractively presented yakitori-style meats and skewers dominate the non-sushi menu. We recommend the pork dumplings and rock shrimp tempura, and Korean chili- and garlic-flavored lamb chops. On weekday evenings, the upstairs bar/lounge area fills with patrons enjoying an evening out, after-work crowds and dates, thanks to the popular half-off nights (Wednesday, it's half-priced specialty cocktails, and Thursday half-priced martinis). A small but well-rounded list of red and white wines by the glass features options from New Zealand to Napa Valley, France and Italy.