Tantris

Tantris Restaurant Review:

Not unlike a circus ringmaster, chef Hans Haas directs his kitchen with authority and aplomb. His formula is deceptively simple: take only the freshest, choicest ingredients and turn them into multi-course culinary celebrations that never fail to impress. Entries such as saddle of lamb au gratin with broad beans and tomato polenta are typical of Tantris’ innovative approach. Plates are delivered to linen-draped tables set in a sienna-red dining room, or, in summer, the flower-festooned garden terrace. The three-course business lunch is a fine palate teaser. To truly sample Haas' creative genius, go for the full eight-course dinner. And be sure to ask chief sommelier Justin Leone to help you select a matching wine.