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The night's menu
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Glazed Kumamoto oysters with white truffle and lobster
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Bluefin tuna “rossini” with potato-shallot cake, sautéed foie gras and perigord truffles
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The dining room at The Oak Room
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Executive chef Eric Hara putting the finishing touches on the rack of lamb
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Coveted white truffles
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Plating the rack of lamb
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Violet mustard-crusted rack of lamb with root vegetable terrine, corn cromesqui and truffle-huckleberry jus