Dining in Style
The table may or may not be covered in white linen, but these spots have a new take on the meaning of “haute cuisine.”
A marble entry staircase, crackling fire and abstract art on black-paneled walls set the tone; the cuisine by Michelin-starred executive chef Mark Sullivan is equally sophisticated. There is Kaluga caviar perched atop a cured Hokkaido scallop, and the texture of the Alaskan halibut in beurre rouge sauce is as rarefied as the surroundings. After dinner, adjourn to the card room with a glass of rare bourbon or a martini served from a trolley.
Step into culinary history in a room bedecked with a glowing candelabra, custom ceramics and peacock-feather fans to honor Victorian opulence. Swan-shaped gougères, prawn consommé cooked tableside, foie gras torchon and snail caviar on the v all lead to the 21-layer chai Napoleon cake, a fitting ending to this 19th-century-inspired meal.