Finally, a menu.
Chefs like Hubert Keller and Thomas Keller are finding equally expensive ingredients to tout on menus.
They now have an all-day menu available between lunch and dinner.
The space that once housed Cortez will be split into a bar and a new, hotel-serving restaurant called The Green Room.
It's all green and twinkly in there now, like a backyard patio in a warmer town.
It starts June 26.
27-year-old Devin Gonzalez has taken the helm, and they're now doing Sunday brunch.
Many of the classic Southern dishes remain intact, don't worry. But now there's a tasting menu.
'People wanted the real deal,' says chef Justin Simoneaux of his New Orleans-inspired menu.
The bistro menu is available Thursday through Saturday, 5 to 9 p.m.
Also, they'll be adding a course, bringing the tasting menu to nine courses altogether.
Newly promoted executive chef Emmanuel Eng is behind it all.
It's the first substantial revision of the list since opening, and now includes spritzers.
'It's the restaurant I've always wanted to have,' says chef Christopher Kostow.
It's not exactly 'meat-centric,' explains Slice, but it's damn good.
See our slideshow, including a before-and-after of the dining room.
The menu will get a little more upscale, and the relaunch happens in April.
It's available only for a few weeks, by special advance order.
The restaurant is taking over a next-door space and doubling in size.