Hotel restaurant tries but falls short.
I have given this restaurant two tries & both time it has fallen short. Besides the hotel lobby like decor, the food while somewhat inventive, tries too hard & falls short. Puree's, foams, sauces, emulsions and a general mix of fancy names yet the flavors do not meld well & the food is not expertly prepared, runny risotto, over cooked scallops. Overall the food & the lobby-like decor is not worth a night out & comes with a fairly hefty price. I would recommend Restaurant August or Herbsaint which are just down the road.
I understand that the new chef, Michael Sichel, is formally trained & used to cook in the wine country of California but the Napa influence does not shine at this restaurant. It's too bad, it would be nice to have a restaurant that brings the freshness of fish, herbs & local produce together as done in Napa.