Cassis

Cassis Restaurant Review:

Irish-born chef Thomas McKeown oversees the menu of contemporary American cuisine at this Grand Hyatt restaurant. McKeown dips into the Southern repertoire as much as he can, and sources many ingredients from small local purveyors. For example, an abundance of locally grown tomatoes led to the creation of a tomato jam, which is blended with large tapioca pearls for a caviar-like effect, served with grilled scallops. Soups are a highlight: studded with slices of lobster, the lobster bisque is sensual and satisfying, but consider the curry-accented lentil soup, too, with its bit of spice heat. McKeown emphasizes sustainable seafood; the fish in the fish pita will vary depending on availability (mahi mahi the day we sampled it), but what won't waiver is its accompanying house-made chow chow. Sticky toffee pudding for dessert comes with a little pitcher of caramel sauce to drizzle on top. The wine list roams the world, and offers numerous fairly good choices by the glass. Extra special care is taken with the kids’ menu.