The crowd this evening is a surprising mix of professional couples, groups of friends out to toast the week's end, and entire families with kids in tow. You order your meal and--at your waiter's suggestion--you take an impromptu tour of the open, "on-stage" kitchen, where sushi counters, pastry stations, and the huge oak-fired grill are abuzz with activity.
Colorful designs, inspired by the abstractions of Klee and Kandinsky, are repeated in the upholstery, the carpets, and the vest of the waiter who returns you to your seat and delivers the first course. If God is in the details, this meal should be divine. And it is.
Chef Clifford Pleau's chilled Gazpacho, spiked with vinegar and topped with fresh guacamole, sharpens your appetite for the savory Brick Oven Flatbread, smothered in grilled mushrooms, roasted garlic, caramelized red onions, and feta cheese. And your companion's Avocado and Vegetable Roll is by far the most delectable sushi you've ever eaten.
