

95

"Now in Midtown, I found Chef Ron Hsu and Chef/co‑owner Aaron Phillips delivering a contemporary tasting menu with clever combinations that spotlight regional ingredients—standouts include a stunning tuna roll made with feuille de brick, lemon and crème fraîche wrapped in paper‑thin bluefin, cod poached in ham hock broth atop fava bean and zucchini succotash with green tomato relish, and a crown‑roasted duck with caramelized miso; a blackberry banyuls reduction finished tableside and a lemon panna cotta with mint granita and coconut foam make for strong conclusions." - The MICHELIN Guide