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Sicilian chef Giuseppe Scurato, whose career was tempered in the kitchens of Spago and MK, creates visionary, seasonal menus focused on fresh ingredients from regional farmers. Small-plate salads featuring tender greens topped with tangy vinaigrettes complement main courses like grilled ahi tuna and sides like hearty thyme mascarpone polenta or succulent wild mushroom ragout. Millennial design twists include an illuminated, stainless-steel water trough and fabric sculptures, which make dining a vibrant, sensory experience.