Cuisine:

• Indian

Sakoon Description:
Located inside a former bank, any trace of Sakoon's previous, more reserved existence has been dramatically erased. Now diners bask in an eclectic 6,000-square-foot space dressed up in hot pinks, bright greens, and chrome accents. The restaurant is comprised of a myriad of rooms, including a private dining room occupying what was once the bank's vault, semi-private banquettes against one wall of a roomy hallway, and a spacious upstairs lounge. In the main dining room, funky-chic elements include three fiberoptic chandeliers, and a waterfall that gently drips into a pool of lotus petals. North Indian dishes feature refined, light California sensibilities. When heavy cream is brought into a dish, it is done so sparingly. Even traditionally rich curries are executed with a lighter consistency. A watermelon and heirloom tomato salad, beautifully arranged on skewers, is seasoned with roasted coriander and drizzled with fresh tarragon oil that together wows the palate. Other prize dishes include the gushtaba, tender lamb koftas soaking in a velvety roasted onion and yogurt sauce, and the delicate, pan-seared Malabari sea bass with tamarind. Desserts are sweet indulgences, including milk dumplings flavored with saffron, swimming in a luxurious candied rose sauce. The creative wine list, well built for Sakoon's strong flavors, features a unique focus on women winemakers as well as a range of eco-friendly choices.


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