Perched on the 64th floor, this restaurant commands an amazing view of the city skyline. Guests arrive via a glass elevator that ascends the side of the hotel. Sophisticated, contemporary interpretations of French and Italian cuisine line the menu inspired by Alain Ducasse. Start with a few small plates to share, which may include lobster risotto or charcuterie. The main course may consist of bison, Colorado lamb or Maine lobster. Finally, try the tiramisu or chocolate soufflé for dessert.
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