I was surprised given all the wonderful restaurants we ate at this week at CES that this restaurant had the best flavor profiles and balance. We had their Tuna Poke and it was the best I ever had and well presented with a balance of flavors that was stunning. The bread is crazy good - be careful as it is a corn and flour based decedent slight cheese bread. The Fois Gras was fattened perfectly and cooked where it looked golden and slightly brown but tender to eat like a soft Gelatin Mold and bursting with flavor - just right amount of Goose Liver flavor and accompanying sweetness of strawberry marinated and cooked on the side. Very good.