So study up a little before venturing into the gorgeous Gregory's. It helps to know that the best way to order here is in small, three- to five-course tastings, following the order of the menu to build flavors from light to heavy. Practice asking with authority for this appetizer: torchon of foie gras, toasted brioche, Chenin Blanc aspic, sel gris and port wine reduction. Choose with confidence a salad of field greens, duck confit, roasted beets, sour cream dill and buckwheat blini. For a fish course with flair: lion's paw scallop, sweet vermouth, lobster broth, micro arugula and foie butter. And be a meat maestro with grilled Wagyu Kobe beef marinated in Japanese beer with shiitake mushroom potato hash.
Gregory's is complicated. But it's also gorgeous. And that, good friends, is what makes a true gourmet experience.