T he kitchen, visible from every table, is a focal point of the decor, a stainless steel space station where a ballet in white is performed. Swiss hotels and great restaurants like Ravel and L'Orangerie in Los Angeles, and the Regency Hotel, the 21 Club and La Goulue in Manhattan figure in their curricula vitae and play out here in food as stunning as the decor.
Every dish is a photo op and all the garnishes and grace notes are edible.
T he menu, the soul of brevity in fine, them sans serif print, is a long one, offering 12 appetizers and 13 desserts. Some weeks ago butternut and acorn squash soups were paired. This time we get green pea and orange carrot soup, a half moon of each sharing a shallow soup bowl with no divider to keep them from mingling. C ommendably, Rebeccas offers four salads. We chose and were happy with Maine sea scallops, perfect specimens, a hint of sear around the edges, sushilike within.