Traditional and contemporary Cambodian and French dishes made from fresh, flavorful ingredients; vegan and gluten-free menus available

Fraternal chefs square off to create mirror menus with slow-braised short ribs, pressed half duck, jumbo scallops, and glazed salmon

Servers carve slices of spit-roasted lamb, chicken, and beef from skewers tableside

Hearty breakfast and lunch sandwiches with oven-roasted vegetables, prosciutto, or herb mayonnaise

Chef Billy Holt prepares homemade pasta, steak & seafood served in elegant dining area with black & white photos or in private Vault room

Thai, Korean, Chinese, and Vietnamese influences collide in dishes from kimchi fried rice to siam duck

Indian and Nepalese dishes at an eatery with vibrant artwork and golden statuettes

Three flour or hand-made corn tortillas filled with a variety of meats and veggies

Cooks pan-roast Chilean salmon, sear truffle scallops, and grill pizzas topped with figs & caramelized onions.

Rotating their menus seasonally, chefs draw inspiration from classic Chinese & Japanese cuisine, occasionally incorporating modern touches