It is an oasis of calm and comfort on the Ritz-Carlton’s sixth floor. The corporate credo is red carpet treatment and “It would be my pleasure” is the staff’s standard response to all requests. Beautifully presented plates of creative, contemporary and well-executed food enhance the VIP experience. For the price of a meal, every diner gets to feel like somebody special.
This intimate restaurant opened in September 2006, replacing Century. It has taken time — and a few missteps — for the kitchen to find its footing. Credit for the current state of equilibrium goes to chef de cuisine Timothy Maxin, who arrived this spring, and his culinary partners chef de partie Constantine Vourliotis and pastry chef Roger Smith.
Check back Nov. 1 for the full story.
12:00 AM EST
October 22, 2008