The lounge's "Far East" menu originates with chef Russell Saito, a veteran of SoCal sushi spots.
Chefs Eric Hara and Ryan Morrison will cook Classic American dishes revitalized with unique cuts and savvy touches.
Roy Choi says he's been perfecting a recipe from his days spent cooking in the South.
The chef returns with his fawned over cheese cart.
The chef's career has past found him cooking at French Laundry, Daniel, Arpege, and Gordon Ramsay.
Adam Horton's menu features dishes color-coded to ROY G. BIV.
The chef has a blunt laundry list of ingredients he'll pair with the taboo liver, plus five surprises for the chef's table.
Menus fall under the expertise of Delphine chef and Balthazar veteran Sascha Lyon.
Chef Wes Leiberher might be the Shakespeare of questionable foie gras wordplay.
The restaurant's new cocktail menu was designed by the sous chef, not some mixologist-for-hire.
Drinks employ the restaurant on-site garden, while dishes embrace both Southern and Southern Californian influences.
Chef Kajsa Alger says, "I am semi-obsessed with the [escape] story."
The menu plays with monkfish liver and sheep's liver.
All three have international offerings, covering those who seek beef bimbimbap, faux gras with duck-fat biscuits, or just a simple croque.
Eat burgers at eight in the morning and French toast at eight in the evening.
While the music stays eclectic, the cocktails have been solidified with a classic arrangement of Latin American-influenced drinks.
Two different sides of town, similar low prices on booze and food.
The new menu includes sandwiches, soups, and salads, alongside some of Neal Fraser's South bay standards.
The restaurant confirms it's going to be replaced by a Public School concept like the one Downtown.
The restaurant features stoosh pub grub like oxtail sliders and steak tartare with mustard ice cream.