Jônt

Chef Ryan Ratino delivers one of the most exciting, awe-inspiring meals in town at this intimate spot. Canapes are a luxe overture of jewel-like bites with flavors that foreshadow the personality of the menu to follow. Seafood factors prominently, particularly fish from Japan; as in the gently cooked Spanish mackerel crowned by a dollop of aged golden kaluga caviar and sauced with herbed buttermilk enriched with koji made from Carolina rice. Ratino is a master at keeping the palate stimulated, and offers brilliant bites at various points of the meal, like a wee bowlful of pineapple, dashi and heart of palm. Dessert, perhaps amazake shaved ice with strawberry, jasmine and torched meringue, or a Mont Blanc made with sweet potato and miso, is an experience unto itself.