Now located in midtown, Chef Ron Hsu and Chef/co-owner Aaron Phillips oversee a contemporary tasting menu with clever combinations that highlight regional ingredients. The tuna roll is a stunner, made with feuille de brick and filled with lemon, crème fraîche, and wrapped in paper-thin sheets of bluefin tuna. Cod, poached in a ham hock broth, rests atop fava bean and zucchini succotash with a green tomato relish for an especially flavorful plate, while crown-roasted duck with a caramelized miso sauce is another strong savory course. Finished with a blackberry banyuls reduction at the table, it's a beautiful dish. Lemon panna cotta, surrounded by mint granita and covered with a coconut foam is a refreshing finale.