3660 On the Rise

Frommer's Review

Ever since Wine Spectator gave this restaurant its "Award of Excellence," it's been packed, and with good reason. In his 200-seat restaurant, chef Russell Siu adds an Asian or local touch to the basics: rack of lamb with macadamia nuts, fillets of catfish in ponzu (a Japanese sauce), and seared ahi salad with grilled shiitake mushrooms, a local favorite. The ahi katsu, wrapped in nori and fried medium-rare, is a main attraction in the appetizer department. Diners rave over Chef Gilbert Crisostomo's desserts, especially the warm chocolate cake.

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