The fruitiness invigorated the musky foie gras, and the texturally unorthodox crispiness of the tarte tatin, curiously, worked. Yeo's oddball recipe was delicious. Beautiful square slices of rare tuna, with coarsely ground coriander coated on the sides, perfectly coalesced with the warm shreds of sweet, stewed oxtail underneath. You have to eat it to believe it. My friend's porcini-crusted cod, with celery root and fennel confit, was tasty and soft.
Desserts also run the gamut.
Edgier sorts will favor the whizbang rush that the double chocolate-espresso cake delivers. We were hooked on the napoleon, vivified with banana and tamarind, which balanced the sweetness of the dulce de leche ice cream. A garland of caramel sauce twisted around the dessert, and crushed Brazil nuts dotted the plate like confetti. Plein air dining kicks in during spring and summer, when AZ opens its glass roof to the skies. Assuming the laws of acoustics hold, the noise will scatter among the endless drumroll of sirens, horns, and vivacious pedestrians.