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"From Reena Miglani and Ajay Walia of Saffron with chef Bret Tullis running the kitchen, this Mediterranean-inspired restaurant will feature an elegant dining room with hand-painted frescoes and showstopping plates such as a lamb shoulder slow-cooked in a tagine, plus a cocktail program consulted on by Jonathan Adler that includes inventive drinks like a savory Dolma Martini made with preserved grape leaves, gin, and rice-based vodka." - Dianne de Guzman