Shia

This 22-seat Korean fine-dining restaurant from chef Edward Lee doubles as a nonprofit striving to create a model for sustainability and zero waste in the hospitality industry. But none of that is even mentioned at dinner—the staff lets the food shine on its own merits. The $175 seven-course tasting menu (or five courses for $100 in the lounge) gives traditional Korean ingredients a modern pedestal. Among the recent highlights: caviar-topped black-sesame mousse over mugwort noodles and uni, as well as a grilled Roseda Farms strip loin with an elegant gochujang sauce. The Korean spirits menu highlights esoteric drinks such as a crimson-colored makgoolli made with red yeast rice.