Medium e14eaed8 6818 47e4 b9b8 2504ff7528b3
Mon noon - 2:30 pm, 5:15 pm - 10:30 pm
Tue noon - 2:30 pm, 5:15 pm - 10:30 pm
Wed noon - 2:30 pm, 5:15 pm - 10:30 pm
Thu noon - 2:30 pm, 5:15 pm - 10:30 pm
Fri noon - 2:30 pm, 5:15 pm - 11:00 pm
Sat 5:15 pm - 11:00 pm
Sun closed

Dishes

Reviews & Posts

Chef  reviews Peekytoe crab at post.venue.name
Peekytoe crab
"I'm unsure how they make these, but crab cakes typically have breadcrumbs both in and around them, and these don't seem to have any. They are 100% crab, super soft, perfectly formed, hot, and succulent. I love the use of Peruvian and Mexican flavors in the dish as well, particularly the tequila-infused guacamole."
Chef  reviews Caviar-wagyu at post.venue.name
Caviar-wagyu
"Nebraska wagyu beef, langoustine and Osetra caviar tartare with a black pepper-vodka crème fraîche, and a pomme guafrette. This dish, which is found on chef Eric Ripert's prix fixe menu, is sexy as hell."
Turbot w/ wild mushrooms
"Chef Eric Ripert of this four-star institution is God when it comes to preparing fish and understands the subtle flavors that need to go with it. His poached turbot with wild mushrooms is a great example of this."