Cuisine:

• French
• American
• New American
• Others
• Contemporary

One Sixty Blue Description:
Because of the Michael Jordan connection, this restaurant faced tons of advance hype---a fact most places would be hard-pressed to live up to. But it has done quite well over the years. The couch-comfy bar and dining room are a people-watcher's paradise: expect to see sports stars, other celebs and the chic and the hip. Adam Tihany's architectural design---back-painted glass walls, thick black columns, wavy ceiling fixtures that look like hard candy ribbons---is rather masculine, but warm; indirect lighting and elegant table settings soften the scene. Michael McDonald---who has worked under Jean Joho and Charlie Trotter---is at the helm, and the culinary sparks continue. The focus, though, is not esoteric at all; rather, the menu is about taking simple, seasonal ingredients and elevating them to something special. Begin with sorrel-scented, poached Laughing Bird shrimp with apricot-lemon vinaigrette before settling on wood oven chorizo-stuffed squid or bacon-wrapped saddle of rabbit with water chestnuts and pickled carrots. The American and French wine list has some intriguing, affordable choices. All the desserts are good, but the brioche beignets are a slam-dunk.


Be the first one to rate and write a review for this One Sixty Blue restaurant!