Chef Mark Dommen takes an innovative approach to American cuisine. Specialties include pumpkin seed-crusted red snapper, beggar's purses of black truffle and mascarpone risotto, petrale sole soufflé and a truffled pheasant breast with celery root hash and artichoke cream.
Chef Nancy Oakes prepares artful dishes that reflect regional influences. Depending on the season, guests may enjoy a fresh Dungeness crab and avocado salad, a wood-oven-roasted pork loin with Asian pears and Brussels sprouts in a braised bacon and hazelnut sauce, or for dessert, a white nectarine and blackberry cobbler.
A pioneer of "La Nouvelle Cuisine Franco-Japanese," Chef Tetsuya Osaki uses regional delicacies in such offerings as a Dungeness crab spring roll with crab tartare, roasted rack of lamb with vegetable pot-au-feu and black olive tapenade; and filet mignon with Sonoma foie gras.
The Fifth Floor has a consistent reputation for preparing the most innovative French food in the city. Using the finest organic ingredients, Chef Melissa Perello creates unique dishes pairing unlikely combinations such as sea scallops with tapioca and chorizo, swordfish with cocoa nibs, and foie gras with bee pollen and Buddha's hand citrus. A superb wine list complements Perello's creations.
Discriminating diners and Japanese businessmen delight in Chef Kuni Oshikawa’s exquisitely prepared sushi and kaiseki dinner, the latter a traditional six-course dinner based on seasonal ingredients and presented according to century-old standards. Specialties include the super-fresh sashimi, an elegant fixed-price menu and a selection of more than a dozen fine sakes.
Chef Jared Doob’s seasonal, Provençal-inspired menu includes a rex sole with preserved lemon, garlic and chilies filleted tableside, plus some of the city’s best wood-fire oven-baked pizza, rotisserie chicken and grilled meats. A wine bar offers more than 70 varietals to try by the glass.
Fresh seafood dominates the sushi and sashimi menu, while the robata grill offers such savory items as a Niman-Gyu fillet of beef with a shiitake mushroom and Madeira sauce. Diners who do choose sushi may prefer to order 'Omakase' where the chefs at Ozumo will prepare a coursed selection of the day's best selections.
Blending Hawaiian/Asian flavors with classic French technique, Master Chef Roy Yamaguchi and Chef Partner Ty Mahler offer diners such delectables as ginger-seared Chilean sea bass in a saffron, coconut and basil crab sauce and Kal-bi-style flat iron steak with shiitakes, Maui onions and chile barbeque sauce.
Chef Trish Tracey serves authentic Spanish dishes, including a tortilla de patatas appetizer, escalivada (roasted vegetables) espinacas ala Catalana (spinach sautéed with garlic, pine nuts and raisins) and paella Valenciana, a sizzling combination of chicken, shrimp, sausage, shellfish and saffron-laden rice served in an authentic paella pan.
Under the guidance of Chefs Mitchell and Steven Rosenthal, the menu’s American roots are evident, as exemplified by the sautéed dayboat scallops with smoked andouille sausage jambalaya, basmati rice and crab butter, slow-roasted duck with wild rice, pecans, spiced dates and gingersnap gravy; or, at lunch, a scrumptious Smithfield ham and cheese sandwich with poached egg and jalapeno cream.
Diners order dim sum from rolling carts bearing steamer baskets, bowls and tureens filled with pot stickers, spring rolls, plump shrimp dumplings, stuffed crab claws, fried eggplant and other favorites.
