1760

Every night is a culinary throw-down at 1760: chef Carl Foronda must find the right techniques and culinary inspirations to highlight today's star ingredients. No single cuisine dominates and unexpected strengths shine – shiitake add depth to Korean-style short rib, while tomato confit makes papardelle with ragu sing. This is what democracy in the kitchen looks like – all equally inspired and exquisitely presented. Trust your sommelier.