content: being the big foodie i am i've been following keller's career since the eighties. had a bunch of the small plates and as usual, the simpler the better. the foie gras was exceptional in a shitake/ginger sauce. burratta with olive oil and salt and pepper with bread was heaven. tart flamb\u00e9 was delicious. the only miscues were the lobster mac and cheese(dry and needing more lobster) and the thai flavored wings(they were tiny). other than that it is a beautiful restaurant, service was spot on(plus our server was a hottie and he had a great eastern european accent. the best was talking to and shaking hubert kellers hand on the way out!