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" Australian chef Shaun Hergatt&amp;#039;s dishes have always been showpieces. At his new restaurant, they become artistic achievements. If you were to have just one dish at SHO \u2014 spiced double-duck consomm\u00E9 with ravioli filled with chicken and black truffles \u2014 you&amp;#039;d see how it succeeds the way people say the best modern-dance ensembles succeed: Each element is perfect on its own while also enhancing the rest. Its color is deep mahogany brown, impeccably clarified, tasting of nothing but duck essence; the ravioli add texture and richness; and the black truffles give it another subtle, sensuous layer of woodsy flavor.  Zucchini blossoms filled with blue prawns soak up the flavors of lemongrass and Kaffir lime, while wild Scottish salmon swims in a Thai basil broth with baby bok choy. And thank God Hergatt&amp;#039;s got a healthy affection for butter and cream \u2014 &amp;quot;the good stuff,&amp;quot; he calls it. You taste it in the rich lobster bisque that accompanies spiced, roasted langoustines. The dining areas are like Japanese shadow boxes, with red walls, slatted wood, and indirect lighting that falls softly on the table so you can see how beautiful your food is. All this conspires to remind you that sometimes you need to treat yourself to this level of dining, which, amazingly for the quality, runs a reasonable sixty-nine dollars. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a6526/sho-shaun-hergatt-new-york/>