At Sake Sushi, amid high ceilings and wood accents, chefs fashion ocean-fresh seafood into signature sushi rolls such as the Sake roll, which pairs spicy crab with cuts of eight-ounce ribeye. On the meatier side of the menu, diners can find aged steaks, Asian-inspired fusion sandwiches, and entrees such as crispy, succulent duck breast with rice cakes and kimchi. Servers splash fine wines into glasses and mix cocktails behind a long, polished bar.
Named after the small restaurants in India they aim to emulate, Dhaba Indian Cuisine engages taste buds with an array of authentic dishes and flavors from across its culinary homeland. Wake up hibernating taste buds with a spicy blast of chicken tikka marinated in a smooth blend of spices and yogurt, or fried mirchi vada stuffed with pickled green chilies. Morsels of chicken, lamb, and prawns fight to hide beneath mounds of rice in the special nawabi biryani and more than 15 savory chicken specialties hold down dishes threatening to elope with curved silverware. Blazing spices scorch taste buds with each mouthful of lamb vindaloo and homemade cubes of indian cottage cheese mingle with a blend of fresh veggies in the paneer jalfrezi's rich tomato curry. Glasses of house wine cool spice-tickled palates, preventing the need to order ice cream between courses to balm sweating tongues.
Eleven is an indoor-outdoor rooftop lounge and pool seated atop the eleventh floor of the Reunion Grande, serving small plates, cocktails, and stunning views. Snack on a grilled romaine salad topped with roasted-garlic-parmesan flan ($9) or crispy vegetable spring rolls with sweet chili sauce ($8) before filling a stomach suitcase with the surf & turf, a delectable duet of lobster ravioli and braised short ribs ($34), or the pan-seared sea scallops with goat cheese polenta, served with a zigzag of caramelized onions across its chest like an edible Charlie Brown ($27).
Phillips Bar & Restaurant features an upscale, elegant party environment made palatable by a menu of savory, house-made appetizers and pizzas. Backed by the tasteful din of eclectic musical beats, customers can begin their night by decorating fresh bread sticks with roasted-garlic hummus ($7) or coating tortilla chips in a creamy spinach and artichoke dip ($7). Then, before the kitchen clock strikes 9 (or 10 on weekends) and turns everyone's glass slippers into pumpkins, score a 16-inch pizza ($12) with a choice of pesto, alfredo, vodka, or marinara sauce and a dream team of toppings ($0.50 each). Pepperoni pizza slices ($2) are available until the kitchen runs out of slice shapes. Clients interested in honing their drinking skills may opt for Phillips’s mixer- and glassware-inclusive bottle service, contenting themselves until closing time with a Mandolin reisling ($26), a Piper Sonoma Champagne ($35), or 375 milliliters of Maker's Mark ($40), served without superfluous mariners rambling on about dead seagulls.