text: A beautiful restaurant with a view to kill for, perfect food, and perfect service.  Alright!  See you next review!\n\nWell, OK.  I guess my paltry review might be interesting to someone (probably not), but here goes.\n\nThe interior is gorgeous.  The artwork, the decor, everything.  Everyone greets you warmly and with a smile.  No stuffiness at all, it's all very warm and inviting.  We sat outside and, except for an occasional mist of water and ducks trying to get in on our dinner, it was perfect.  The fountains look majestic from this side, illuminated by Paris and Planet Hollywood.\n\nOur waiter was delightful.  Very entertaining, friendly, warm, knowledgeable and attentive.  All of the wait staff was top notch.  The sommelier was amazing and rightfully proud of the pairings he selected.  These were, by far and away, the best wine pairings I've ever had.  It seems like the chef and the sommelier designed their menus together, because the food and the wine perfectly compliment each other.  I mean REALLY compliment.  Not in terms of vague overtones, or mouthfeel, or anything terribly abstract.  The wines TASTED like they belonged right alongside the dishes; like they would be incomplete without each other.  Amazing.  If you do the tasting menu and don't get wine pairings you're doing it wrong.\n\nThe first course was the Maine Lobster Salad.  More lobster than salad, which is fine with me.  The succulent, sweet lobster is molded and topped with kind of like a micro-greens salad.  The apple and champagne vinaigrette gave a nice acidity which cut through the richness of the lobster.  Complimenting the dish are pink peppercorns which explode with the absolute perfect flavor (that is also present in the accompanying wine!!!)  and tiny balls of avocado and cantaloupe which give the lobster a creamy companion to contrast with the sharpness of the vinegar.\n\nNext was the scallop.  Personally the biggest scallop I'd ever seen.  Seared beautifully with a nice brown crust.  The scallop was so tender, even on the bed of light, creamy mousseline, it seemed like it couldn't even support it's own weight.  Sweet and succulent doesn't even describe the scallop, and the veal jus was a surprisingly good accompaniment.  This was my wife's favorite dish of the evening.\n\nAnd then, the foie gras.  The duck liver is just perfectly cooked: impeccably seared on the outside, with just enough heat in the middle to just soften the fat enough so that it literally (really, literally) melts in your mouth.  Accompanied by a rhubarb reduction of a sweet Hungarian wine, which is served as the pairing.  The sommelier recommended alternating every bite.  He was right.  Incredible.\n\nI had the lamb with pisto, mint, and and a tempura zucchini flower.  The dish is just beautiful.  I almost didn't want to eat it, it was an amazing work of art.  But I did.  It was good.  Really, really good.  Lamb, surprise, was cooked perfectly.  The pisto was a perfect accompaniment, and the mint was great and not overpowering.\n\nDesert was definitely the most artistic looking course.  Beautifully presented, and delicious on top.  I opted for the one with the mini cinnamon buns.  Not too sweet and a great balance of flavors.\n\nObviously I could have ended this review in one line.  What's the point?  Of course everything was amazing.  But one line wouldn't do this restaurant justice for how perfect everything is.