"The posh Penn Quarter hotel’s two-tier “Plateau” comes loaded with seemingly endless delicacies: 12 oysters with kombu mignonette, cocktail sauce, and grated horseradish; 12 shrimp cocktail poached in court bouillon; a delicious smoked trout roe served over whipped Greek yogurt with mixed herbs and cured cucumber; tuna tartare in a soy marinade with chive; and lemon rockfish ceviche marinated with mixed citrus, pickled melon, red onion, crispy quinoa, and cilantro. The whole shebang arrives with homemade potato chips." - Claudia Rosenbaum, Tierney Plumb, Eater Staff
