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Rising star chef Christopher Lee, from Jean Georges, Daniel and Philadelphia's The Striped Bass, has taken over the daunting kitchen of this unabashedly expensive, gold-edged restaurant, which itself had the daunting task of taking over Le Cirque 2000 in the century-old luxury New York Palace Hotel. Along with a circular bar and some modern silvers, rich woods and clubby browns have replaced the whimsical colors and are reminiscent of the space's Villard Mansion roots. The classic American menu with modern global accents is a three course prix-fixe (there's also a chef's seven course tasting, worth it if you have the physical and financial endurance), which include a chilled Canadian lobster, pastrami pork belly, farm raised squab with seared foie gras, and an Australin rack of venison.

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Midtown East restaurants, Midtown restaurants, French restaurants, American restaurants, International fusion restaurants