But since the menus are decided by committee every day with input from French-American sous-chef Philippe Shapiro and others, dishes can veer in any direction, such as the crowd-pleasing Vietnamese-style lobster salad with vermicelli, mango, and a carrot vinaigrette that turned up as a starter one night.

FORBES: Home Ranch Clark, Colorado

Provoleta, a round slab of fried cheese, makes for a savory sort of pancake, and a salad of papaya, pineapple, and mango, tossed with toasted coconut flakes and creamy goat-milk caramel, is a ticket to the tropics.

NEWYORKER: Nights and Weekends