Editorial Review

One sixtyblue's chef Martial Noguier has now taken over what has been the oft-overlooked restaurant in the base of the Sofitel Hotel. His thoughtful, French-based menu is accented with Mediterranean, Asian and Latin American influences and dishes like Swan Creek Farm suckling pig with pork belly and broccolini and the tenderloin au poivre with a chesnut puree are the only things that could possibly detract your attention from the lavishly decorated setting. Noguier's dishes are consistently intricate and well-executed; a fierce reminder why the French long ago captured the lead in the world of gastronomy and why you should revisit Cafe des Architectes.