It's that kind of place. Like having Neiman Marcus' Christmas food catalog come to life. Eat in the restaurant or take home to heat. French Master Chef Jose Gutierrez led Memphis out of drab dining and into the national spotlight. He continues to delight with intriguing new creations incorporating Southern ingredients with French techniques and ingenuity, as in Gulf shrimp in hush puppies with a French bite.
Desserts are to die for.
In a dazzling decor, both fish and meat, salads and appetizers are given a sophisticated twist by way of imaginative combinations of spices and herbs. They can tone down to mild if you kindly request it upon ordering. Chef Scott Lenhart, who trained with Gutierrez, came up with his own tasteful takes on American regional. He's patriotically acquiring fresh American lamb, tastier to this reviewer than frozen versions from down under. This German restaurant is another favorite with lunching downtown power brokers.