Nectar

There's dazzle aplenty at this $5 million Buddakan-style bar-restaurant, which has more than enough substance to back up its glam. Executive chef Patrick Feury plies the full spectrum of Chinese, Thai, Vietnamese and Indian flavors, adding compatible ingredients as he sees fit. Meanwhile, the sushi chef turns out spicy big-eye tuna sashimi with cashews and chile sake sauce. That kind of range, as well as dishes that measure up to their luxe surroundings, makes Nectar special.