Located within the Ritz-Carlton, Grande Lakes, this restaurant from Chef John Tesar cuts an impressive figure. It is a vast, modern space sporting beachy hues, weathered wood, and a well-stocked bar. The dimly-lit dining room is front and center, while an open kitchen resides in the back. In-house, dry-aged steaks from 44 Farms, inventive pastas like cacio e pepe made with ube noodles, and top-shelf seafood give diners plenty to choose from. The kitchen is quick to highlight local farmers who supply a range of produce and even offers a “green” tasting menu that solely celebrates this bounty. Luxury imports such as sea urchin and scallops from Japan punctuate the menu. An adventurous cocktail list and an attentive service team round out the experience.
