There aren’t many places that flambé these days, which is a shame, because the thrill of setting food ablaze never really gets old. We pretend to like it ironically—who doesn’t love a little 1970s kitsch—but the appeal’s actually more primal that that. Cooking food over an open flame just brings out our caveman instincts.
The purple-hued nightlife spot puts out a good range of fire-enhanced specialties. Shallot tarte tatin ($18)? Lit up with amaretto ($4 supplement). Foie gras ($29)? Scorched with Martell Cordon Bleu ($9 supplement). Braised oxtail ($36)? Set ablaze with Johnnie Walker Blue Label ($9 supplement). And rack of lamb ($45)? Fired up with Macallan Sherry Oak ($9 supplement).
In short, they’ve got everything needed to satisfy our not-so-hidden pyromaniac tendencies. Couple that with their fab ladies night deal on Wednesdays (ladies get four free tipples before 1am) and you’ve got a great venue for a girls’ night out.