Chef Alain Verzeroli, who spent just over two decades crafting the menus of the late, great Joël Robuchon, lands his first solo project, and it’s a culinary wonderland. Buried into a corner of a gleaming condo tower designed by Foster & Partners, this gorgeous, light-filled space is truly a verdant vision—with olive-green velvet furnishings, green-veined marble flooring and lush plants at every turn.It’s the perfect effect for the chef's equally produce-driven menu, where seasonal vegetables, fruits and herbs play a prominent role—with impeccably sourced meats and sustainable fish as their supporting cast. Diners are welcomed with an "amuse-juice;" cocktails feature vegetables and herbs; and even the ice cream is plant-based. Dinner highlights however include Maine sea scallops, seared to perfection before being enhanced with a carrot purée, snap peas, and grilled spring onion. A perfectly cooked whole lobster may then arrive, expertly sliced from its shell and served with a foamy bisque as well as tender, colorful potatoes smoked over cherry wood.Save room for Pastry Chef Salvatore Martone’s intricate and delicious desserts, like a lemon tart with crispy meringue.