Grace, a restaurant that earns its name in a million ways: the beatific room, impeccable staff, gorgeous flatware, and comfortable chairs. Every detail spells luxury, and the professionals—partners Curtis Duffy (chef) and Michael Muser (GM)—behind this stunner make it look effortless. The laser-focused kitchen proves its creativity with two 9-course, $235 prix fixe menus—one flora, the other fauna—which might include such mind benders as the gorgeous thin circle of big-eye tuna rimmed with Osetra caviar, toasted cashews, lime-infused dehydrated tapioca pearls, and fennel purée. Wine pairings come with irresistible tales of vineyards and personalities told by sommelier Valerie Cao. Few restaurants on earth aim for this kind of exhilarating experience anymore. And even fewer achieve it.
Dishes We Liked
(All dishes are part of the two 9-course, $235 tasting menus.) White asparagus, brioche, black olive, and sorrel; English pea, huckleberry, sea beans, and yarrow; trumpet royale, oat, cara cara, and sea cress; big eye tuna, caviar, coconut, and miner’s lettuce; pig tail, endive, cauliflower, and oxalis; rhubarb, violet, graham, and anise hyssop