I was pleasantly surprised, given the mixed reviews here. With the departure of Mark Gold, I think the restaurant is trying to find itself. The menu in brief:
Amuse Bouche: Eastern Malpeque Oyster, Daikon Mignonette, Shiso
1: Black Sablefish, Sweet Soy, Blue Oyster Mushrooms, Bok Choy, Scallions, Ginger
Meibo Yowano Tsuki Sake Junmai Ginjo
2: Alaskan Halibut, Piquillo Pepper, Spanish Chorizo, Venus Clams
Bolgheri, Campo Alla Casa, Enrico Santini, 2004
Intermezzo: "PB&J", Kyoho Grape Sorbet, Tahini, Toasted Brioche
3: Duck, White Truffle, Sweet Corn, Port, Foie Gras, Beet Leaves
Pinot Noir, Campion, Santa Lucia Highlands, 2002
4: Snake River Farms Wagyu Ribeye Cap, Fingerlings, Watercress, Au Jus
Cabernet Sauvignon, Mount Veeder, Napa Valley, 2004
5: Chocolate Fondant, 60% Valhrona Chocolate Mousse, Vanilla Bean Ice Cream, Raspberry
Rozes 10 Year Old Port
Basically, the restaurant needs to get out of its near constant state of flux and learn to rely less on theater diners.
Full details and photos: http://blog.myspace.com/index.cfm?fus...