Our apologies to Texas, but...
Bigger isn’t always better.
(See: Friday night’s tab.)
But you might make an exception for the occasional 16th-story patio...
So say hello (again) to Downtown’s Area 31, all renovated as a heavy-on-the-seafood, easy-on-the-eyes date-night retreat, now open on the 16th floor of the Epic Hotel.
This is the same scene-y seafood spot you’ve always known, but after a five-month renovation, it’s returned as something sleeker and sexier than ever: soft lighting from oversize bubble chandeliers, abstract artwork on the walls and big Indonesian wood tables filling up the room.
If you’re worried about losing that sprawling terrace with the killer views of Downtown—don’t be. It’s still there. Only now it’s been expanded to make room for a bigger bar—which is exactly where you’ll want to kill a couple of minutes with a glass of bubbly while you wait for your table.
Speaking of which, you’ll find a new chef at the helm here. He’s a Casa Casuarina vet. That bodes well for your plate. It also bodes well for the red snapper crudo, braised lamb shoulder and lobster wonton ravioli you’re about to inhale.
Although you shouldn’t really rush a good wonton.
Bigger isn’t always better.
(See: Friday night’s tab.)
But you might make an exception for the occasional 16th-story patio...
So say hello (again) to Downtown’s Area 31, all renovated as a heavy-on-the-seafood, easy-on-the-eyes date-night retreat, now open on the 16th floor of the Epic Hotel.
This is the same scene-y seafood spot you’ve always known, but after a five-month renovation, it’s returned as something sleeker and sexier than ever: soft lighting from oversize bubble chandeliers, abstract artwork on the walls and big Indonesian wood tables filling up the room.
If you’re worried about losing that sprawling terrace with the killer views of Downtown—don’t be. It’s still there. Only now it’s been expanded to make room for a bigger bar—which is exactly where you’ll want to kill a couple of minutes with a glass of bubbly while you wait for your table.
Speaking of which, you’ll find a new chef at the helm here. He’s a Casa Casuarina vet. That bodes well for your plate. It also bodes well for the red snapper crudo, braised lamb shoulder and lobster wonton ravioli you’re about to inhale.
Although you shouldn’t really rush a good wonton.
