Well-known chef David Burke sets the tone at this, his eponymous restaurant run by chef Troy N. Thompson. Culinary innovation and presentation are hallmarks, meshing beautifully with the sleekness that runs through decor and service. The menu reconceives well-loved items, giving them new life in dishes like pretzel-crusted crab cakes, "crisp and angry" lobster cocktail, a cheesecake lollipop tree, lamb chops accented with blue cheese, and roasted duck breast and seared prawns. An open kitchen puts all the action right on stage, and a large wine room showcases dinner accompaniments.