To be honest, there is not Other chef that cooks as good a Chef Cesar Ramirez. He gives it all each plate. Ambience is gentle I love the restaurant feel and the music. Cooks are always interacting with us the guest with is amazing. Can't wait to be back. read more

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We overheard our server laugh about my friend's allergy after knowingly serving him a dish he couldn't safely eat. That alone is why I will never return to this establishment. One member of our party has Oral Allergy Syndrome and is allergic to uncooked fruits and vegetables. At the beginning of the meal, we clearly informed our server, Daniel B., of the allergy. He asked for clarification multiple times, and my friend repeatedly explained that all fruits and vegetables had to be fully cooked. After one of the courses was served, our server explained the dish, walked away, and we overheard him tell a coworker that my friend "probably couldn't eat this dish," followed by laughter. Moments later, my friend took a bite and discovered the dish contained raw cucumber. He immediately experienced an allergic reaction. Thankfully, he had only taken a small bite, so it remained mild. Everyone makes mistakes, including Michelin-starred restaurants. What I cannot accept is what happened afterward. If you know a guest has an allergy, it should never be the subject of laughter. Whether the comment reflected an acknowledgment of the mistake or something else, hearing staff laugh immediately after serving the dish made us feel that my friend's allergy was not being treated with the seriousness it deserved. Before leaving, I calmly asked to speak with the manager. I explained exactly what had happened and why I was leaving no gratuity. I was not trying to create a scene--I simply wanted management to understand the seriousness of serving a guest food that did not comply with a clearly communicated allergy. Unfortunately, I left feeling that the concern was not taken seriously. For a restaurant of César's reputation and price point, I expected impeccable allergy protocols and professionalism. Instead, my friend had an allergic reaction after we had clearly communicated his allergy multiple times, and we left feeling alarmed by what we overheard. I trusted this restaurant with my friend's safety, and that trust was broken. Because of that experience, I will never dine here again. I sincerely hope management investigates what happened so no other guest has to experience the same thing. read more

César - The dish that caused my friend's allergic reaction - Seafood Near Me - New York, New York

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Finally got to try what many consider the best Michelin 2 in New York! Chef César Ramírez is a former three-Michelin-starred chef at the Brooklyn Fare ‍, skillfully blending the essence of French and Japanese cuisine! But my personal assessment is: delicious but not moving, delicious but not amazing. We added black truffle and sea urchin. I think the black truffle did a decent job of enhancing the overall flavor, but the sea urchin was definitely necessary! It was the perfect finishing touch! read more

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This place is all about go big or go home. The price definitely shows it. If you don't get the supplements why even bother coming? The service is beyond incredible. Staff coming with a fork before I even knew I needed it. Tables are far apart and not over crowded so that you can actually have a normal conversation. The food is interesting and plays on the senses. You taste and feel the fusion aspect of it. Overall, this is a must try place to taste fusion done right. read more

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Open kitchen concept, with great service and a great selection of dishes. Chef César's Uni toast remains unbeatable and savory. However, prices are a little high to add supplements. read more

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The food was absolutely delicious. The uni toast on brioche was truly mind-blowing--rich, perfectly balanced, and easily one of the highlights of the meal. They offer optional enhancements to some dishes, such as uni, caviar, foie gras, wagyu, and truffle. The full enhancement package was an additional $1,400 per person, on top of the $365 per person dinner price, which I personally found excessive. That said, you do have the option to select individual enhancements or skip them altogether. While I understand the concept, I did feel like I was missing out on certain courses by not opting into all the enhancements, and that feeling slightly detracted from the overall experience. The food itself was exceptional, but the structure of the add-ons made the meal feel a bit less complete if you didn't go all in. Overall, a memorable dining experience with outstanding flavors--just be prepared for a very premium price point and decide ahead of time how much you want to indulge. read more

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The environment of the dining room didn't really do it for me. Also the restaurant was about 5 degrees too warm and the seats are lean-back seats that are super uncomfortable during the long meal. The dinner was paced well but long. The NA pairing (7 glasses) was a good idea but not interesting enough to keep my attention or have me seeking out any of the bottles for personal consumption. Most importantly, the food was very very good. The quail was the highlight, and the warm mini chocolate lava cake dessert was a nice touch. I'm "meh" on César being two stars, but certainly think it deserves one star. For the more adventurous eaters or those looking to maximize this type of budget I'd recommend Noksu instead. read more

Good wine. Unremarkable food. Decent service. Overall, though, not that great even putting aside the exorbitant prices, which I'm happy to pay if the food is good. For wine, I loved their Pinot and Sancerre. I always love a good wine pairing but when they described what it consisted of, I was unimpressed and decided to skip. (It had a sparkling wine and a sparkling sake, neither of which I like, and didn't include any of the wines on the menu that looked great to me like the Pinot and Sancerre). They use Riedel glasses for both water and the wine. All of the food was pretty unremarkable. We got almost all the supplements and still nothing stood out as particularly good. Average at best. For the price they charged, one would've expected A5 wagyu as opposed to A4, though I'll admit it wasn't bad (one of the better courses but only relatively speaking - still not a star). They did a great job refilling waters but one of my plates wasn't wiped and I don't mean it was a small speck - a whole corner had a big massive glob that I accidentally rested my hand on bc it was a clear liquid that blended into the white plate - my hand got pretty gross. For a restaurant like this, you would expect details like that are paid attention to. Overall, was sorely disappointed given the good reviews and Michelin stars. Won't be returning. read more

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The seafood driven tasting menu was so fresh, flavorful, and beautifully prepared. We enjoyed every dish. We did regret adding caviar to the turbot. The fish was excellent on its own, and caviar didn't really work with it. The staff at César were very friendly and helpful, though the service could use a little more polish given the two-star setting. Their wine program wasn't particularly strong, so I recommend sticking with the BTG options and choosing things you like. If you aren't a big drinker, 2-2.5 glasses per person should work out well. The service team was kind enough to offer splitting one glass into two pours for us. Dessert and petit fours were good but didn't match the quality of the tasting menu, but again the tasting menu sets a very high bar. Lastly, I'd also avoid booking the salon because it's only two tables tucked away in a corner by the entrance, cut off from the energy of the dining room. All in all, it was a very good experience and I'd do it again soon:) read more

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I was a big fan of Chef César Ramírez while he was the head chef at Chef's Table. When he left and opened César, I was excited to see that he right away gained two Michelin Stars. He must be doing something right! We booked the counter and had a great view of all of the action. The chef himself came out and welcomed us which was a really nice touch. The service was top notch. All of the staff members we met were really friendly. We especially loved the somm who created a great individualized drink pairing for us when we opted to not partake in the normal wine pairings. The food was very good and plated beautifully. In many ways, it is similar to the tasting menu at Chef's Table. The tasting menu leans heavily seafood with just one meat course (squab). The iconic truffle uni brioche is on the menu and is just as fantastic as ever. It remains a highlight at César just like it was at Chef's Table. And as always, the meal ended with the frozen soufflé. The only negative comment I have is that the menu is overall a bit too similar to Chef's Table. Maybe since I've been to Chef's Table too many times but nothing was truly new or exciting for me. I will also say that the prices of the supplements were a bit crazy ($150 to add fresh truffles to the uni brioche and $80 to add caviar to a different course). It is definitely one of the most expensive restaurants in the entire city. read more

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Two Michelin stars for a reason...seamlessly perfect service, sleek sophisticated ambience and unbelievably good food. Try the uni brioche...for a deceptively straightforward forward dish, it's astoundingly good. Everything we tried was similar: incredibly well prepared with complex layers of flavors. The staff was incredibly professional from the front desk to the server. Servers glide in and out so seamlessly it seems like things just appear if you don't pay close attention. Just about everyone, even a sort of random staff member on the way to the men's room, asked if all was good. Yes, better than good....well nigh perfect read more

My husband and I had a lovely dinner here where they were able to accommodate his gluten-free dietary restrictions. We did a couple of supplements such as the caviar, but even without the overall experience is excellent. We love being able to sit at the counter and watch items being prepared. We would come back as the menu changes to try different things. read more

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They kept their Michelin stars. Honestly food was great. I personally did not like the main course it was too greasy. I went with friends they also felt the service was subpar. Overall a great restaurant but still has room for improvement. read more

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Cesar was an amazing trailer that delivered a boring film. Our first few courses of small bites were exciting, creative and unique--truly, truly unique. From the Smoke Trout Rillette cigar, to the briney Sawara on Nori Chip, to the fun take on fish 'n' chips a la the Kisu Weaved in a Potato Chip, to the gorgeous, flavorful and perfectly baked Danish Hiramasa Monaka....Every plate was full of humor and personality. There was a true sense of identity coming from the dishes, real personality instead of the soulless copy and paste blandness of so many other fine dining courses. Then it all ended. It's like Chef Ramirez got cold feet and didn't dare show more personality in his bigger dishes. The Sea Urchin with Black Truffle and Brioche was an upcharged slice of toast anyone could find at any upscale seafood restaurant. The A4 Wagyu Parfait was pretty but too salty, and the Foie Gras Flan was also too salty. The Stonington Maine Hand Dive Scallop was the obligatory overdone "foam dish" with too-tiny scallops and not much else. The Madai, I could tell, wanted to be something special, but ultimately didn't have the courage to rise beyond its mediocre "herbaceous" sauce. And as with so many New American fine dining restaurants, most dishes were covered in Japanese/Asian accents (yuzu this, nori that, etc.) because heaven forbid that American fine dining develop its own culinary identity. Most insulting of all, Chef Ramirez suffered the affliction that seems to infect all fine dining chefs in the US: He served the mediocre "meat on plate" dish. If you've followed my other fine dining reviews, you know how much I gripe about this course: a soulless slab of meat (usually red, usually Wagyu) served with some boring red wine jus that any first-year cooking student could make alongside the world's saddest vegetable. If I had a dollar for every time I've been served this kind of plate as the final savory course in a tasting menu--I'd be richer than Bezos. Chef Ramirez's boring "meat on plate" course was Australian Baby Lamb with Morel Mushrooms. Plus 2 demi-points for not going the Wagyu beef route, but minus 200 points for not doing anything more interesting than this. Come on! You couldn't have served a meat pastry or a meat dumpling or anything other than a soulless hunk next to lonely vegetables? Such a disappointment. After an interesting palate cleanser of rhubarb with yogurt and elderflower, I had new hope that dessert would make up for our lackluster savory dishes, but it was not to be. We were served Frozen Japanese Green Tea Souffle with Caramel Pearls and Green Tea Cremieux--which is fancy-speak for cold, crunchy air sprinkled with the world's most OVERUSED tea. Seriously. Matcha? In a fine dining dessert? How inventive. Next, will you be serving apple pie? Let me be clear. When you are a chef with the connections Cesar Ramirez has, it is beyond disappointing to be served a dessert--the ONLY dessert of a tasting menu--whose main flavor could be found at Starbucks. Don't let the five-star reviews fool you. Chef Ramirez is charging the price of an F1 while delivering a Kia. Maybe one day he'll have the courage to be a real chef. read more

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Join me on a culinary journey at César, a two Michelin-star gem nestled in the heart of New York. From the moment I was presented with exquisite caviar to savoring one of the most visually stunning langoustine dishes I've ever laid eyes on, each bite was a masterpiece. The small plates, like the delectable fish and chip, the signature uni on brioche, and a dish adorned with a mountain of caviar, were nothing short of extraordinary. Chef Cesar himself made an appearance, personally greeting every guest, adding a personal touch by saucing up a few dishes, and even sending me a complimentary glass of champagne. Is Cesar is a worthy luxury dining experience? Absolutely! César 333 Hudson St. New York, NY 10013 #cesarnewyork #nycrestaurants #finedining #nycfoodie #foodie #food #chilebougie #chilebougieeats #foodreview #chilebougietravels #foodiegram #champagne #chiamakalkalu #blackfoodie #foodcritic #tastemademedoit #blackgirltravel #FoodGoals #LuxuryDining #newyork #chefcesar #cesar read more

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I've been to all 2 and 3 Michelin restaurants in NYC. The best meal I've ever had was by Ramirez @ Chef's Table, naturally had to come to Cesar. Meal was very similar to Chef's Table, but there seemed to have been less courses at Cesar and I didn't appreciate the constant upselling, which is why I took away a star. Upselling on pairing, uni, wagyu, etc etc... it was annoying. read more

What an amazing dinner. So glad to be able to enjoy Chef Cesar's delicious food again. The new space is bigger and brighter with the perfect height seats at the bar. The service was great especially our knowledgeable somms and the magnificent pairings. You're never going to go wrong with his signature uni toast and trust me, it's worth it with the truffle supplement. You're doing yourself an injustice if you opt out. You know exactly what you're going to get with Chef Cesar, high quality ingredients delivered delicately yet flavorful. And yes, the pairings only enhances it. We'll be back again. read more

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TLDR: I was expecting more for the price range, but nonetheless, some pretty stellar bites. I'll start with the good. Place was pretty; it was minimal, intimately lit, and larger than I expected it to be. There were some very memorable bites. I absolutely loved the signature truffle uni brioche and the seafood monaka as well as the savory flan and the interpretation of the surf and turf. I'll probably be thinking of these for a while. Service was friendly. Now for the not-so-good. While some bites were unforgettable, I found others painfully underwhelming. Now I don't need every dish to be interesting, they just need to be good. For a such a high price tag and reputation, I couldn't ignore how disenchanting the two mains were. Both the duck and the wagyu supplement were, in my opinion, under-seasoned. The wagyu supplement was over half the price of the cost of one person's tasting menu experience. It was simply a cut of Wagyu with a mole bordelaise. This would have been fine if it was good, but it was just okay. I remember my partner and I taking our first bite and we both did the to each other. The bordelaise tasted diluted and the wagyu needed salt. I was so confused and upset by this. Also, I know that going in, my expectations were insanely high. I knew of the reputation and experience of the chef and the recent Michelin designation so I was pretty excited. I've dined at multiple 2- and 3-star places and I think one thing that often sets them apart is the service. Typically it's personable, intimate, and focused. However, service at César was just fine. People were friendly and made sure my water was filled and quickly went over the details of the dishes, but that was it. Perhaps I've become a fine-dining snob, but I was expecting the $365pp price tag (not including tax and tip) and 2-Michelin status to come with something more special service than what's standard. Overall: Maybe it was an off-day but I won't be coming back for tasting menu anytime soon because of the price and inconsistency between courses as well as the supplement. I also think service can be more special for 2 stars. I'll be thinking about the uni and monaka for a long time though. read more

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I've followed Chef Cesar's work since his earlier days at a different location, and I never forgot the impression his food left on me. When he opened his own restaurant in New York City under his own name, I knew I had to come, and it exceeded every expectation. Cesar is easily my favorite restaurant. Every dish feels like a masterpiece, layered with intricate flavors that are balanced so perfectly. At one point I overheard someone at the next table say, "this is like science," and I understood exactly what she meant, every element is crafted and combined with such precision and care. The signature dish here is the Uni brioche, which can also be topped with black truffle. It might sound simple, but it is absolutely spectacular, rich, delicate, and unforgettable, the kind of dish that stays with you long after the meal ends. From start to finish, the experience is flawless. Two Michelin stars feel well deserved, and honestly, it wouldn't surprise me if they receive a 3rd. If you want an unforgettable dining experience where each plate tells a story and every bite lingers in your memory, Cesar is it. read more

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Fantastic from start to finish. We've been fans of Chef Cesar since his Chef's Table at Brooklyn Fare days, and were looking forward to trying his new space, so we came in with high expectations--and honestly, it exceeded them. The food is vibrant, precise, and just really, really good. Service is warm, polished, and never over the top. And the space strikes that perfect balance--elegant but still has a buzzing, electric energy to it. You feel like you're watching a performance with the chefs in the open kitchen concept, and of course it's fun to people watch all the beautiful New Yorkers in Cesar's also beautiful restaurant. In a city like NYC, that's not easy to pull off. Two Michelin stars feel very well deserved. Already looking forward to going back. read more

The owner claimed I didn't have a reservation, when in fact I had a paid confirmation for counter seats. When we arrived they tried seating us in the regular dining area because they had given our counter seats to others. You're better off working for someone else Mr Ramirez, you don't know how to be a business owner. read more

Chef César Ramírez opened up César in SoHo last year, already touting 2 Michelin stars. We were anticipating in trying out his restaurant, as we had really enjoyed our experiences when he was at Chef's Table. Make sure you make reservations for the counter seating for the chef's tasting - each of the courses were beautifully-plated, well thought out, and fresh. Staff and service were friendly and welcoming, and the place has a nice sophisticated and comfortable vibe. Perfect for date nights, get-togethers, or to celebrate any (small or big) occasion! +Chef César Ramírez! +participate in the chef's tasting at the counter +friendly staff & service read more

What a beautiful and modern interior. This place is so welcoming and inviting and really gets you excited for the meal you're about to have. Service here was top notch as expected. The Uni toast was delicious. There were a couple of notable bites, but overall a lot of the courses lacked inspiration, flavor, and depth. I did the wine pairing with it, which was decent. It didn't seem to complement the courses that well, which is definitely what you'd expect when you get a wine pairing at a high end establishment. Overall, I don't necessarily see how the 2 Michelin stars are justified. Maybe 1 but it is what it is. I got the tasting menu, added caviar to one course, and did the wine pairing, and after tip my total came out to just shy of $1k for one person. This high of a price point should've called for a memorable meal -- which it definitely was not for me. read more

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Amazing service. Loved every dish that chef Cesar and his staff prepared, love the presentation, the imaginative design, and mostly importantly the quality of the dishes. read more

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TLDR: I don't think you can properly review or rate a restaurant in its first few weeks of opening, and I think Cesar has already worked out the service kinks mentioned in other reviews. I had a fantastic meal here (though it cost me a pretty penny) and I really loved the food. SETTING: We came on a Friday night at 6:15pm for a birthday dinner. Though we couldn't get countertop seating, we got a table looking right at the kitchen with two large comfy chairs. The restaurant is huge with a tasting counter as well as a full dining room. The ambiance is really upscale, clean, and classic. Perfect for a special occasion. FOOD: Some of these dishes actually brought me to tears. Not because anything is super different or creative but what they do, they do very very well. The pictures are not in order unfortunately and I didn't get a menu so kind of hard to remember exactly what each dish was composed of, but I do remember after every bite, looking at my partner in awe and each of us just shaking our heads / closing our eyes to focus on the incredibly medley of flavors going on. The uni on brioche is a classic and I have been lucky enough to try this at Chef's Table a few years ago. This dish is perfectly executed every single time- the flavors of the uni, the brioche, the truffle just create the most decadent little bite. The tuna tartare was fresh, and fantastic. Again, nothing incredibly "new" or inventive but absolutely perfect in execution. In fact, all of the fish courses were expertly crafted and executed. The one dish I thought was good but not incredible was the quail. Not a knock on the cooking or anything as it was perfectly cooked but, I think I realized I just might not like quail that much - nothing about that dish stood out but it's okay because every dish that came before was a 9 or 10 out of 10. SERVICE: Service was fantastic. I always felt very attended to. We didn't have dishes coming out at the same time or lack of silverware when needed. I have no complaints about the service. People will always find something to complain about, like not wiping off bed crumbs from the table.. but when you're eating food like this... who cares ?? VERDICT: I am sure Cesar will be incredibly successful and will be a fine dining hallmark in NYC just as CTBF was. And it is well deserved - chef Cesar definitely knows what he's doing !! read more

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Critical Food Safety Issue & Terrible Chef Attitude We came to Cesar NYC for our anniversary, expecting fine dining, but instead found a piece of steel wool inside the dish. This is a shocking and unacceptable food safety issue -- something we've never experienced at any restaurant. We reported it immediately, but waited about 10 minutes with no explanation. Even though the chef was right in front of us, he never came over. In the following 30 minutes, there was no apology or accountability from the chef -- only a server saying they would "investigate." This was the worst dining experience we've ever had. For a restaurant claiming fine dining, the lack of food safety and the chef's attitude are beyond disappointing. read more

César - A piece of cleaning steel wool found inside the dish - Seafood Near Me - New York, New York

Chef Cesar is phenomenal! Every dish is decadent and extraordinary. I appreciate that even though it is predominantly a seafood menu there are hot dishes such as squab and Wagyu should you choose to add it towards the end. The otherworldly dishes for me are the Norwegian Langoustine Monaka with the caviar and fresh flowers, the Hand Dive Scallop with Foie Gras and the savory Flan which reminded me of a Chawanmushi. The ambiance is high fine dining for sure but waiters Marcelo and Roberto from Italy keep things light and fun. It's honestly perhaps the best tasting menu in town and most definitely deserving of a third Michelin star. read more

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Very good food and ambiance was very good would come back again especially the uni I think it's soooo goood read more

César - Kitchen - Seafood Near Me - New York, New York

They force you to wear a blazer that's too small if they don't like what you're wearing. They tell you that you can order extras but then when you try they tell you they're all out of the only dish you like. You order 10k in wines will get treated like shit. This place sucks, you can feel the inflated egomaniacal energy of this non creative chef who just throws trendy expensive(foie, wagyu, caviar, uni) ingredients on one plate and calls it a dish. Don't eat here. read more

César is an exciting new chapter for one of my favorite chefs in the world, Chef César Ramirez, whose cooking I have admired since securing a spot at the original 18-seater Chef's Table at Brooklyn Fare. He earned his third star shortly after, and his Hell's Kitchen tasting menus became my ultimate "last meal". Chef Ramirez's signature dishes are bold in execution, seamlessly marrying subtle, familiar flavors--both recognizable and unlike anything you have ever tasted before, all at once. I'd recommend the tasting menu as is, then returning to experience variations with add-ons like black truffle, caviar, and A5 wagyu. I'd say the only caveat of the night was the dessert, which didn't quite align with the kickass progression leading up to it, especially following the remarkable rhubarb pre-dessert. That said, I definitely see a path to a third star soon enough. Great neighborhood, great staff, and the ultimate "last meal"--always. read more

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First time to Cesar after the chef left CTBF. Still trying to work out the kinks. Food is still very good. Def going to go back for sure whenever I am in NYC. read more

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We had the most incredible time tonight celebrating my boyfriend's 30th birthday! Our waitress was amazing, she was so kind and knowledgeable about all the dishes. She even had a little happy birthday cake sent out for him which I didn't have to request beforehand and we loved!! We had an amazing time and each course was a delicious as the next. Such a wonderful night, so much love and thanks to the chef and the whole team. Would highly recommend! read more

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We had a business dinner here and we needed to put the bill on the company card but we were't allowed to switch our personal card out. I would not recommend this place for that reason if you need to be reimbursed by your company. read more

Cesar Ramirez opened a new restaurant in the city. Run, don't walk to this fabulous restaurant. The decor is stunning. The tasting menu is memorable. Every course was beautifully presented, cooked and seasoned perfectly. The entire staff impressed us with their friendliness and professionalism. The best ingredients are used throughout the meal. What a spectacular experience. We cannot wait to return read more

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Please take heed to "Han L" review of this place. They nailed everything wrong with this place. Food is paced horribly, is extremely overpriced & a lot of dishes were underwhelming to say the least. The aji nigiri & the lamp course with truffle sauce were the only wow moments. The uni waffle was just flat for lack of a better term as were the desserts. I'd be confident in stating that NY has better & cheaper options than this read more

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Amazing meal with top notch service in a serene, beautiful room with an open kitchen.

Came here to celebrate a birthday. After having dined at Chef's Table at Brooklyn Fare, we obviously had to try this place. To be honest, the food and service was every bit as good. We prefer the deco and ambience here over Chef's Table. Softer and more relaxing vibe. At Chef's Table, seeing the kitchen staff scrambling and looking anxious gave off a bit of negative vibe. Not here. It is more seafood heavy here which we enjoy. Also nice not having to enter here through a grocery store, unless picking up some groceries was part of your plan after having fine dining. read more

Chef Cesar is a culinary genius. His cuisine is amazing. Wine pairing can be better bc too many wine selections with acidity. This location ambience is much better than the Chef Table at Brooklyn Fare location. Highly recommended. Food: 5+ Stars. Interior: 5 Stars. Service: 5 Stars. Wine pairing: 4 Stars. Price: 4 Stars. Overall: 5 Stars bc cuisine tastes amazing. read more

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Food was overall tasty but execution was sloppy. Food not centered on the plate, crust partially cut off but they missed part of it on the Uni toast... I can keep going on, but very stark contrast to the level of finesse and execution at his prior place CTBF. It was hard to enjoy the meal and the food itself because service constantly tried to upsell me stuff while I was literally chewing food. Like I put a one-biter tart in my mouth and while I'm trying to enjoy the flavors the guy comes to me with a sales pitch. Lastly the value isn't there. It's subjective, but there were much fewer dishes vs CTBF for the same price. The dishes overall felt less thought through, more scarce, and just seems like a huge cash grab trying to maximize profit. CTBF is still my favorite restaurant in the city. This place I would quite literally never go back and tell everyone it's not even worth trying once. read more

I've now dined at Michelin 2 Star César 6 times in the 6 months since the restaurant opened, and it is my favorite restaurant worldwide (I mostly dine in Michelin starred restaurants throughout the world including Paris and Copenhagen). The cuisine at César is magnificent--delicious and creative. I highly recommend adding the Wagyu supplement. The hospitality and service are welcoming and attentive. The space is beautiful. I highly recommend sitting at the counter. The tables are well-spaced and are beautifully decorated. read more

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