"The Desmond, located on the hotel’s second floor, is meant to feel a little sneaky like you’re up to no good. Guests can catch sights of pasta being prepared in its open kitchen — such as the ricotta gnocchi with white Bolognese of rabbit and guanciale, thyme, and Parmesan — and California wines flow copiously. 'It’s kind of a get-away, a rendezvous spot,' Neroni says. Debut items on the rotating seasonal menu include unagi-style black cod with smoked trout roe butter, bluefin tartare, and quail with blackberry and black garlic reduction topped with black truffles." - Paolo Bicchieri
