The concept here is interesting: the menu features twelve signature sautéed dishes, each prepared in a magnificent exhibition style kitchen. You might like Alaskan halibut with a caper-parsley-cilantro sauce, or shrimp in tangerine-chili sauce. There are also numerous unique and satisfying salads, grilled steaks and fish, and sandwiches – extensive and varied enough to suit just about every palate without overreaching the ample skills of the kitchen staff. Décor is sleek and contemporary with splashes of color from groovy, modern light fixtures.