Founding German chef Bernhard Guth is now joined by Uls Henrickson to continue the restaurant's tradition of serving avant-garde Mediterranean creations. Try the orange-crusted sea bass with a sweet puree of garbanzo, dates, olives, and cider or the rack of lamb and ravioli with lamb ragout. The artsy crowd and professional staff make for a wonderful dining experience. The kitchen often stays open until just shy of midnight, and there's a rooftop terrace on which to dine or have drinks.