THIS RESTAURANT IS CLOSED Tru

THIS RESTAURANT IS CLOSED Tru Restaurant Review:

EDITOR'S NOTE: TRU CLOSED AFTER SERVICE ON OCTOBER 7, 2017

This soaring, art adorned dining room offers the progressive French cuisine of executive chef-partner Anthony Martin. His artful plates and spot-on flavors are striking --- not to mention indulgent. "Coral" caviar presents either white or red tentacles tucked with luxe abalone shells, dolloped with briny, Imperial-rated wild Russian Royal Imperial Ossetra, Chinese Kaluga or Keta Salmon Roe, available in ten- or 25-gram servings and served with all the requisite accoutrements. Whether you opt for this upgrade or not, there are two other choices for the dining adventure: the Tru prix-fixe eight-course menu ($158) or prix-fixe six-course menu ($125). Dishes have included a velouté of parsnip and jalapeño, apple and smoked trout roe; golden tilefish paired with a Banyuls-brown butter gastrique; and Duroc pork belly, grits and mustards. Naturally, the wine list --- 1,800-plus bottles strong --- is thoughtfully curated; it's also witty and playful when need be. (In other words, don't be surprised if something evokes "salty sea air.") Dessert-only service is available as a four-course or à la carte affair, perhaps coconut tapioca, passion fruit and yogurt sorbet.