I've been here twice and it's been an adventure both times. Chef Dushyant Singh is incredibly creative. He combines the technique and execution of any world-class chef with his own ingenuity. The food is modern American with a southwest twist. The menu is ever changing on a seasonal basis. Flavors are very well-balanced. You are guaranteed to experience flavor combinations that you have never even thought about.
The foie gras is served with pickled blackberries and a tamarind mustard, which is just incredible. The combination of salty, spicy, and sweet is perfectly balanced. I had the filet mignon feature on my 2nd visit and it was perfectly cooked, served with a fig potato puree that was like eating delicious air. For dessert, the coffee and doughnuts are a must have. Not an actual doughnut, but a delicious creamy foam that has the essence of the sweet pastry and a cup of coffee. Chef Singh turns food into an art form every time he gets into the kitchen.