The restaurant just launched a new menu from their brand new chef, Chef Hido. I started off our extravagant meal with some raw oysters that were delicious. Their oysters are also offered during their happy hour specials.
For a main entree, I chose the new Bouillabaisse with wild shrimp, squid, mussels in the shell, branzino and basmati. It was decadent. It's a very generous portion, so much so that I could barely make a dent into it, despite my best efforts.
NYC Restaurant Week from Feb 17 - March 7, so make you reservation now!