Just a few months old, this lofty stunner is packing ’em in with an ambitious menu of globally inspired dishes from here (the Americas), there (Asia), and yon (Mediterranean and more). We enjoyed some winners, including gyoza stuffed with Peking duck and generously sprinkled with crispy bits of duck skin and Jamaican jerk pork, a meaty shank, smoky and fork tender, in a bowlful of collards. Also triumphant: Greek chicken flatbread boasting a laudable crust piled with pulled chicken, roasted tomatoes, and kalamata olives and drizzled with tzatziki and a spicy cumin lamb dish, the meat (a tad chewy) well-spiced in a stir-fry of green beans, onions, and bell peppers. Unfortunately, the bizarrely smoky butter chicken was unpalatable, and the service was haphazard and scatterbrained.
Cuisine: New American