"Hints of Greece float across Executive Chef Nicko Moulinos’ menu — a bit of cumin emulsion on Grandma’s Potatoes, a dab of za’atar on the broccoli — anchoring the global menu in a central Mediterranean way. A welcome bite of osetra caviar with walnut romesco and cucumber clues you in to high-end touches, as does caviar on the lobster tagliatelle or dry-aged Jorge rib eye from Flannery Beef." - Christina Marie Mueller