Luxury suffuses every aspect of Thomas Lents’s four-course tasting menu. He fashions complex, elegant meals from the highest-quality ingredients and plates them handsomely, while his precision and deftness with texture, temperature, and proportioning result in culinary modernism at its best. Ordering options: seasonal tasting menu, $190; prix fixe, $130; à la carte on request. Formal service; serious wine program.
Dishes We Liked
(All dishes were part of a tasting menu.) Comté flan with chive flowers, morels, and asparagus soup; potato-sturgeon soufflé with caviar; whey-poached loup de mer with fennel, parsley, and horseradish emulsion; dry-aged rib eye with fermented ramps and alliums; chocolate crémeux with sesame cake, blackberry, and sudachi