: Because of the Michael Jordan connection, this restaurant receives local and out of town hype---a fact most places would be hard-pressed to live up to. But it has done quite well over the years, weathering trends to remain one of the most reliable destinations in town. The couch-comfortable bar and dining room are a people-watcher’s paradise: expect to rub elbows with athletes, celebs and the chic and the hip. Adam Tihany’s architectural design---back-painted glass walls, thick black columns, wavy ceiling fixtures that look like hard candy ribbons---is masculine, but warm; indirect lighting and elegant table settings soften the scene. Michael McDonald---who has worked under Jean Joho and Charlie Trotter---is at the helm, and the culinary sparks continue. The focus, though, is not esoteric at all; rather, the menu is about taking simple, seasonal ingredients and elevating them to something special. Begin with sorrel-scented, poached Laughing Bird shrimp with apricot-lemon vinaigrette, followed by wood oven chorizo-stuffed squid or bacon-wrapped saddle of rabbit with water chestnuts and pickled carrots. The American and French wine list has some intriguing, affordable choices. All of the desserts are good, but the goat cheesecake with fennel is a slam dunk. When in the mood for something casual, look to the bar menu: it has the most highfalutin (chorizo-stuffed) chicken wings around.

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