Chefs craft sweet & savory gourmet crêpes with fresh ingredients, served with Lavazza coffee amid large windows & natural lighting

Owner Dae Woo calls upon 18 years of restaurant experience in Asia to cultivate menu of ocean-fresh sushi, shrimp tempura & beef tataki

Texas-born pitmaster slathers hormone-free Hereford beef brisket & slow-smoked baby back ribs in tantalizing sauces

Glass elevator lifts guests to queen rooms with plasma TVs; international wines complement gourmet meals in dining room with river views

Half-pound Black & Bleu burgers top prime Angus beef with zesty Cajun seasoning, Wisconsin blue cheese & dollop of crème fraîche

Syrian & traditional side dishes flank 14-ounce prime-rib cuts & dinner duos groove to live music

Chefs carve unlimited portions of sirloin, bacon-wrapped filet mignon & chicken directly from roasting skewers to plates

More than 60 types of nigiri, sashimi & hand-rolled sushi share menu with lobster crab crisps & sea bass in sleek red & black dining room

Breakfast fare embraces French-inspired pastries such as scones & muffins prepared each morning & steaming cups of Hawaiian Kona coffee

Chefs create traditional & regionally specific Italian cuisine using seasonal ingredients, including local lobster & whole-wheat pizza dough