Frommer's Review
The sublime cuisine served at this sophisticated spot in North Raleigh has been called "Cal Asian." The setting is chic, with tables placed in the main dining area or else on raised wooden platforms. An attractive crowd can be spotted at the granite-topped bar, which is separated from the main dining tables by a glass aquarium and panels of frosted glass.
The chefs' technique is impeccably sharp and precise. Recent examples of their prowess in the kitchen include Alaskan king crab cake with a light avocado crust or a pan-seared foie gras served with an almost overripe mango, a lush offering. It was a joy to devour the crisp snapper prepared with a tangy glaze and served with a sauce of roasted cashews. Duck breast is succulently braised with honey and flavored with star anise, and halibut is tantalizingly served like a spring roll with an apricot-flavored mustard glaze. The chef's dessert specialty is a trio of crème brûlées in different flavors, each served in a sake cup.
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