The modern American cuisine served at All Spice draws inspiration from the fares of other far-flung regions, from India and Japan to Norway and the Mediterranean. Using local and seasonal ingredients whenever they’re available, the head chef showcases his creativity in appetizers such as savory black rice beignets and roasted squash and confit sweet potatoes.

For the main course, devour the dry-aged New York steak served with porcini farro risotto, Japanese eggplant, and sunchoke, plus a drizzled of roasted eggplant yogurt. Savor the citrus-brined confit chicken with pickled butternut squash, garlic confit, sauerkraut-potato kofta, and sweet-and-sour cabbage. Dig into the roasted cauliflower with red lentil hummus, feta cheese, blood orange, beluga lentils, and a smattering of raisins and capers. As the final course, enjoy Earl Grey creme brulee or a chocolate nut bar with mango mousse.