This ambitious concept started life as a pop-up, before taking up brick-and-mortar residence. The ground floor—where patrons are greeted amidst splashes of blue and white—gives way to a moody, monochromatic, and swanky upstairs.

The impressive menu pays homage to Chef/owner Rodney Wages' experiences at some of the city’s most elite kitchens. This is a successfully ambitious meal, driven by personality, creativity, as well as the influence of Eastern Asian and European cuisines. As your meal unfolds, it quickly becomes apparent that this chef marches to the beat of his own drum, creating unique combinations with equal deftness. For starters, he is on hand to pour from a lovingly curated selection of Champagne and sake to accompany the meal. Diners may then look forward to the likes of a coconut broth replete with bluefin tuna, Thai curry aromatics, and charred avocado; or tortellini in brodo with a burst of savory broth the moment you bite into them.

In a final flourish, dessert arrives as both a modern expression (herbed granita with lemon curd) and ode to nostalgia in the form of a chocolate cake with a caramelized white chocolate- and popcorn-pudding.