in bloom

This ambitious restaurant offers a diverse menu built on creative flavors, seasonal inspiration, and luxury ingredients. Tostadas arrived topped with wagyu tartare and smoked ramps. French onion dip comes with pommes dauphine and osetra caviar. The steak is finished with a black truffle sauce and cabernet sea salt. Chef Ron Frazier is the mind behind these colorful plates in an open dining room designed with ash-blonde floors, white brick, black walls, and a neon sign that glows pink. With plenty of seating and a lengthy bar to boot, the setting suits a crowd. A well-stocked bar suggests cocktails are in order but don’t miss the wine either: A broad selection of top producers, both local and domestic, line the pages of an impressively lengthy list.