OVERVIEW
Chef Bobby Flay (of Mesa Grill and Bolo) opened this brasserie designed by David Rockwell in 2005. The venue has a raw bar, a 28-foot bar that seats 15, and a 200-seat dining room. Decor accents include arched ceilings, round booths, marble-and-wood floors, and glass wine displays. Two private dining rooms seat 45 or hold 60 for receptions. For larger events, the two rooms can be combined with the mezzanine to seat 80 or hold 150 for receptions.
