About this Business
From Our Editors
Much like the vocabularies of diehard spelling-bee fans, the spread at Fahrenheit is always evolving. That's because executive chef Danny Chu abides by only two rules: use ingredients from local, organic purveyors when possible, and plan menus by the season. This philosophy means that on any given night, diners might pass around small plates of hand-made gnocchi, or partake of slow-braised short ribs served with a bacon and cheddar potato croquette.
After dinner, Fahrenheit guests often gather in a hip, candlelit lounge, where bartenders pour drinks that follow the same fresh standards as the farm-to-table food. These include a cherry- and rum-spiced Old Fashioned, the sweet and floral Chrysanthemum, and a lychee martini made from a secret Hawaiian recipe.