"With a chic, chill vibe and a funk-and-soul soundtrack, I went on a seasonally shifting tasting-menu ride crafted by Ron Hsu and Aaron Phillips that showcased playful yet precise plating — from dry-aged duck breast paired with a confit-leg tartlet and a crescent of satsuma orange to inventive cocktails like the Lemon Pepper Wet rimmed with Atlanta seasoning." - ByPervaiz Shallwani