Rooster and Owl

This is the kind of special-occasion place you should in-vent special occasions for so you can return as frequently as the menu changes. The four-course menu has a quartet of options to choose from per course. We recommend going with four people to try every dish. We particularly love chef/owner Yuan Tang’s approach to fish, whether raw kampachi or precisely cooked halibut. Dessert from pastry chef Rachel Sherriffe, with her playful and clever use of spice, makes a lovely endnote.