"The cornerstone of Top Chef alum Gregory Gourdet’s cuisine is assembling a set of familiar-yet-sophisticated flavors and transforming them into fresh, vibrant plates. The curries at bright and modern Departure are no exception. A typical spicy coconut milk green curry could easily overpower the accompanying halibut and clams, but here, the refreshing sauce — paired with Thai eggplant, asparagus, and basil — balance the dish and accentuate the seafood." - Nick Woo
