At the end of the day, we can say we tried everything. I had coffee in the morning with two rug dealers from Turkey. Followed by lunch with a group of Argentinean journalists who were writing a story about the restaurant. Topped off by dinner with three Travel Managers from William Morris, UTA and Endeavor. Our Executive Chef, RaShon Smith, outdid herself creating new dishes and updating a few old favorites. What a wonderful day of tempting my waistline and delighting the palate.Pictured: Peppered ahi with grilled eggplant, kalamata olives, caperberries, arugula and tomatoes
