The New York Times

From the New York Times “…Stylish, stunning room with intimacy and grandeur”. The Times continues “The Cajun chicken brochettes were juicy and full flavored. … Tuna sashimi, with a seared peppery crust, was a fine specimen…” “The real desserts … were especially moist, cinnamon scented brioche bread pudding…” Our cuisine is an infusion of French, Italian, and American cuisine. Award winning and Master Chef Yanick Ranieri, has created an array of unique sauces, and gourmet dishes for your dining pleasure. More than 70 martinis and over 500 wines are offered to compliment any dining experience. On and off premises custom catering.