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