The Kitchen

This restaurant, with a knowledgeable staff, may become a habit-forming favorite. The menu changes seasonally and chefs prepare innovative dishes such as papaya-marinated Wagyu flank steak with carrot-kaffir lime puree, truffled yellowtail tuna, duck breast in peach-peanut mole, Mexican ceviche with Colorado striped bass, braised pork shoulder croquettes, and sea scallops with potato-habanero hash.