Lu Cai

Lu Cai (Lu Style) revives Shandong cuisine - the ancestor of most northern Chinese cooking and the taste of the Qing court - in a dining room of dark wood, soft light, and flawless service.

Signature plates include braised sea cucumber in scallion oil, turbot three ways, and the legendary roast chicken that arrives tableside with its own ceremony. It is a slow, luxurious evening built for guests who want the food China's emperors actually ate, and the sommelier pairs both Chinese spirits and international wines.