Editorial Review

Chef Corey Lee is one of our favorites because he’s simultaneously cool and crazy focused. And, ahem, he won the James Beard award and helmed that one restaurant called French Laundry for a few years – heard of it? Dude clearly deserved his own place and his touches here are everywhere: smartly designed space is contemporary but not cold, beautiful dishware, impeccable attentive service, spectacularly inventive and refined cuisine. Monkfish liver torchon with almond, endive, verjus and brioche and the pork belly with sea cucumber, cucumber, fermented pepper and perilla stood out – though the menu will probably be very different by the time you go. You need to order the poularde en vessie 3 days in advance, but it’s worth it. Foodie heaven, basically.