Though the menu had a French/Asian fusion slant to it when it first opened, these days Ken Oringer's cuisine is best described as "creative French with Asian influences." The menu features dishes like Nantucket Bay scallops with ginger salt, goat's-milk butter and argan oil, a cassoulet of lobster and sea urchin served with candied lemon or a Kobe rib eye with black fig chutney. Cutting-edge desserts are a specialty of the house (see review of Uni above); Renae Herzog turns out interesting creations, such as a milk chocolate croustillant with tangerine emulsion, cocoa crumble and black olive. Multiple reviewers called this their "favorite French restaurant in Boston."