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We're no fans of the ultra-contemporary décor here, but the airport lounge feel may be appropriate for Chef Peter Schintler, who has traveled the globe to discover the flavors on which his wonderful cuisine is anchored. His fare is best experienced through the changing tasting menus with wine pairings. Groups can travel on a 15-course journey, which recently included crispy paella bites and garden-style beef tenderloin and Hawaiian sea bass (vegetarians get their own well-curated menus). Flavors like almond pomegranate and roasted peanut lime permeate the offerings, and the house white bean soup with Pancetta shavings is downright outrageous.