Tru is the most accessible four-star dining experience in the city. Anthony Martin’s prix fixe menu starts playfully with candied foie gras and a frozen beet salad and then elevates familiar delicacies, whether Scottish salmon with winter radishes or a rib eye with mushrooms and pickled mustard. Ingenious bread courses and a splurge-worthy wine list round out a spectacular dinner.
Dishes We Liked
(All part of a $158 prix fixe menu of approximately 10 dishes): Encapsulated foie gras, Sicilian pistachio, blood orange, and rosemary; dashi custard, yuzu koshu, and white sturgeon caviar; Scottish salmon, winter radish, and chive sauce; farro, porcelet baked in a clay pot, and hedgehog mushroom; frozen cider with cranberry and walnut