Executive chef Andy Martin offers progressive French dining in a three-course prixe fixe meal, featuring main courses such as duroc pork on rosemary, vegetable truffle terrine and kimchi, in addition to six- to nine-course tasting menus. Specialties: Pastry chef Gale Gand’s desserts, which include an espresso cake with chocolate-almond ice cream, are so tempting that Tru offers dessert-only hours each evening.

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