“A good meal is not only about good food and good wine. Above it all should be an emotional experience.” After the success of his California restaurant (The French Laundry), Thomas Keller brought his distinctive hands-on approach from Napa Valley to New York City, reflecting an intense focus to detail, extending not only to cuisine, but also to presentation, mood and surroundings. In the elegant dining room with a view of Central Park, Chef de cuisine Eli Kaimeh interprets modern American recipes with a touch of French influence. Representative dishes include “Oysters and Pearls”, a sabayon of pearl tapioca with poached oysters and caviar and “Calotte de Boeuf Grillée” with crispy bone marrow, russet potato mille-feuille and forest mushrooms with sauce bordelaise… A festival of culinary delights that will convince you perfection does indeed exist.