blu

Off the lobby, this restaurant is made up of two distinct sections: an informal cafeteria and a tablecloth full-service restaurant. Corn bisque or something from the raw bar paves the way for interesting main courses such as lacquered quail and Delmonico steak with Gorgonzola and roasted fig. Tempting desserts hit the right finishing note. Service is spot on. The floor-to-ceiling windows and openness contribute to a high sound level.