A burnt orange and red color scheme, patio with outdoor waterfall and screen playing silent flicks make for a chic ambience. Executive chef Van Nguyen, a veteran of Masa's, churns out dishes with Japanese, Thai and Chinese accents. Small plates include calamari "kung pao" and oysters with ginger mignonette, tobiko and wasabi caviar while bigger appetites can dig into five-spice duck confit and tea-smoked filet mignon. A superb wine list focuses on boutique vintages and sakes.
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Average Visitor Rating: 0.00 (Out of 5)
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