Twist by Pierre Gagnaire
The first stateside restaurant from chef Pierre Gagnaire. Gagnaire’s cooking is quirky and cerebral, which doesn’t mean it can’t be fun. The amuse-bouche: shards of cumin flatbread to dip into tuna-infused Chantilly, then into a ramekin of dehydrated shrimp that crackle like Rice Krispies upon contact with the cream. Each course includes three separate dishes on three separate plates: foie gras–and-fig terrine, studded with Sauternes-soaked apricots and cosseted in speck; The rhubarb-and-eggplant mousse; a bracing salad of pickled chanterelles, pickled onions, and mâche, drizzled in beet syrup.