On the scene
CHEF: Marcus Samuelsson, originally from Ethiopia and Gothenburg, Sweden
MAIN DRAW: C-Bar, a raw bar in the restaurant's center that will feature oysters from East and West Coasts, ceviches and sashimi-style marinated dishes including Fluke with Iced Melon. Guests can watch their food being prepared and see C-House's open kitchen just beyond.
CHEF: Laurent Gras, originally from Antibes, France
MAIN DRAW: Between six and eight guests can exchange their own shoes for slippers in the Tatami Room, where Gras will offer a seasonal tasting menu in bite-sized portions around an Alaskan yellow cedar table. It's based on the Japanese concept of "Kaiseki," a formal multi-course meal where visual display and design is as central as the food itself.
CHEF: Jose Garces, originally from Chicago's Northwest Side
MAIN DRAW: Groups of four or more can dine on Cochinillo Asado, a 20-pound whole roasted suckling pig carved tableside. Plan ahead -- you must order this showstopper 48 hours in advance, as a few tables do each night.
CHEF: Terrance Brennan, originally from Annandale, Va.
MAIN DRAW: A 12-seat bar in the center where guests can order wine and individual slices of dozens of artisanal cheese, "like you do sushi," Brennan says. An adjacent cheese shop lets guests choose from among 200 different varieties for take-home noshing.
Maureen Jenkins
