Jônt

Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, Hokkaido uni topped with bluefin tuna, and Koshiibuki rice studded with Northern California Dungeness crab, maiitake mushroom and shaved Australian black truffle. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team.

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