The standout dish: "shark's fin soup" with a delicately silky truffle custard at the base
It's too early to say much about Benu, but I definitely appreciated how much thought and precision went into the food, space, and the service. I have mixed feelings, but again, it's only day 3! Any restaurant needs time to find its groove and get situated, regardless of the caliber of the team.
(R) Monkfish liver torchon was truly beautiful to look at, and the accompanying brioche was quite perfect