t L2O Gras enriches his culinary perspective and French training by drawing from global cuisine and a repertoire of modern and traditional cooking techniques. As he explores the intricacies of fish and shellfish, he creates artful compositions that enhance the innate flavors of a singular ingredient. Collaborating with small artisanal purveyors around the globe, Gras is able to serve unique selections of top-quality ingredients such as hirame from the Hokkaido and Kinki prefectures in Japan, Spanish octopus from the Galicia region of Spain and codfish from Maine. Gras’ fierce attention to detail is felt throughout, as even the bread, naturally leavened, is made in-house as are staples like butter, yogurt and crème fraîche.
A dining experience at L2O ranges from the lounge’s alluring atmosphere where guests order from an à la carte menu, to an evening in the elegant dining room where both a four-course prix-fixe menu and tasting menus are offered. A meal may begin with the simple flavors of sashimi-sliced Shimaaji cured with red miso and soy salt. Second courses are replete with imagination, ranging from Gold Egg Yolk, Kampachi, Kurobuta Pork and Sake to Octopus, Coconut, Sea Bean, Olive Oil. Third courses encompass elegance and depth of flavor with dishes like Lobster with Tahitian Vanilla, Chanterelle and Watermelon Radishes. Desserts vary from the exotic Orange, Lemon, Honey and Crystal Ice Lettuce to the light-hearted Doughnuts with Pistachio and Cherry.