This contemporary functional space is both a dining room and a bar. The short menu demonstrates the chef's imagination, blending multicultural recipes in intriguing ways. Try the yellow- and red-tomato salad with arugula pesto, and then move on to the flounder fillet with artichoke hearts, asparagus, and a light grapefruit sauce. In a beautiful plant-lined courtyard, less-expensive lunch specials are served. The staff is young, the service professional.
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