So what is "contemporary luxury," the name Douglas Keane gives his cuisine? The chef mixes French, Italian and Asian ingredients and space-age techniques on his fixed-price menu. One course could be kombu-cured Medai, a type of Japanese fish flavored with kelp, on top of oysters and an uni kumquat puree. That might be followed by seared foie gras with lentils and a vanilla gastrique. The vegetarian menu kicks off with tofu made tableside. Nick Peyton handles the front of the house with old-world sophistication that befits the handsome room with glazed Venetian plastered ceiling and Italian linen tablecloths. There's also a bar menu with inventive food and cocktails, and an exceptional wine list.

 
Specialties: Thai-marinated lobster with avocado, mango and hearts of palm; truffled red wine risotto; Wagyu beef; olive and feta bread made in house.

Hours

Dinner nightly

Cuisines

• American
• California

Features

• Online Reservation
• Bar Menu
• Corkage ($25)
• Credit Cards: Accepted
• Disabled Access
• Full Bar
• Parking: Easy
• Parking: Free Lot
• Parking: Street
• Private Dining Room (For 12 people)
• Seating (56)