The talent behind Jozu and Campanile put a multicultural spin on American comfort food.

In Short
This wide-open space is an elegant shrine to minimalism. Bare walls are softened only by pastel green and yellow paint, so as the evening wears on, and more bon vivants wiggle into sleek, plastic chairs chattering excitedly, the place becomes positively boisterous. Chef Suzanne Tracht has teamed up with Campanile's Mark Peel to serve American comfort food with Asian ingredients. Although steaks and chops anchor the short menu, it's the roasts and braises that really have soul. Chicken, steeped in lemongrass, is roasted golden-brown, while tender pot roast melts in your mouth. Side dishes further the East-meets-West theme: Braised water spinach and duck fried rice are offered alongside creamed spinach and mashed potatoes. Desserts steal the show. Banana-cream pie, brimming with bananas and ladled with whipped cream and butterscotch, is a refined rendition of a truck-stop classic.