Cuisine:

• Others
• Contemporary
• Southern

Mint Description:
This plush contemporary dining room occupies an old bank building; its glittering bar appears to float above diners on the mezzanine. The architecture, décor and artfully arranged plates add up to a feast for the eye, but as for the palate, chef de cuisine Eric Foster's style veers away from the restaurant's original molecular gastronomy. Gone are the gels and sous vides. Instead downtown diners enjoy a less pricey and more conservative menu, still based on the best produce and meats available. Lobster dumplings and truffled mac 'n' cheese are staples on the first-course menu. Seasonal entrées may include fresh scallops with tangerine butter and seared tuna with coconut rice and carrot ginger sauce. Save room for banana bread pudding with caramel sauce and rum raisin ice cream or carrot hazelnut cake with pear sorbet. The wine list offers fine bottles from around the globe.


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