Executive chef Tom Gunn offers his guests ritzy, white-tablecloth fine dining hidden in a 1.5-acre European garden that is itself concealed in a corporate office building. Floor-to-ceiling windows offer verdant views and al fresco dining, an oasis from the urban rat race. Still, a homey sensibility is retained in the elegant dishes, with the inclusion of Lone Star state preferences like the chipotle in the remoulade accompanying the jumbo crab cake, hydroponically grown watercress and pickled balsamic onions. The same goes for the Signature Chicken Fried Steak of Angus Beef entrée. Then it gets hoity-toity with the black cod in yellow miso broth with shitake mushrooms and bok choy.
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