Quince

Description
Even though this room is no longer operated by Henry Adaniya, and it is obviously no longer called Trio, its history of creating famous chefs—Tramonto, Gand, McClain, Achatz—has not evaporated. So any chef worth his spaetzle would feel a little honored to take over this kitchen. Hopefully that's how chef Andy Motto feels now, because he's a great chef, and though his food may not be as revolutionary as some of those other guys', it is nevertheless very, very good. From his liquid cauliflower ravioli and lamb and Wagyu plate to his smoky artichoke and quail salad, the food is nuanced, rich and executed brilliantly. In fact, we don't think Motto has anything to worry about, except maybe the desserts. Can somebody please get this guy a pastry chef?