Table 45

Table 45 has culinary and design elements never before seen in this region, including ambient sound computer monitoring linked to the audio system to continuously adjust music levels to the changing moods of the five separate dining areas.

The concept for Table 45 emerged from Chef Zack Bruell?s conviction that top restaurants must now entice all senses and appeal to various moods. They should be able to morph into the emotions of the patrons and intensify their experience.

To facilitate the eclectic menu, Table 45 is equipped with two tandoor clay ovens for a variety of foods, including Indian breads fused to flavors from other cultures, such as Lebanese hummus.

Other mixed-culture items include Peruvian braised lamb shank with farfel, seared duck breast madras with vadouvan sauce and basmati rice, and grilled Kurobuta pork chops with chipotle jam and cornmeal madeleines.