The ultimate indulgence is Table 21 in the kitchen, where Voltaggio crafts a 21-course meal as up to eight diners watch.
What to get: Chestnut-and-foie-gras soup; shrimp with corn blinis; boudin blanc with truffle sauce and truffled potato purée; melted Montboissie cheese over toasted pecan-raisin bread.
The high-end boardroom decor and hefty price tags signal an expense-account spot, but the house-made pastas and hearty ragus infuse the place with some soul.
Oysters, blue shell mussels, fried Ipswich clams and more join entrees like bouillabaisse, skate wing and smoked toro dashi to pretty much cover the gamut of seafood. [Eater 38 Member]
This underground, 28-seat restaurant specializes in the hot, sour and herby notes of northeastern Thailand, doesn't take reservations and offers only a seven-course, family-style menu.
With its small plates and fresh fish, this serene Japanese restaurant, just 40 seats on two floors, attracts Japanese speakers in droves.
