We're still waiting for the inheritence cash to be able to afford dining at Michael Cordua's premier restaurant, but there are some things we know about Americas. The dining rooms at both locations are over-the-top show pieces. The "New World Cuisine" has earned Cordua culinary capital and a ingenuis reputation. And, oh, yeah, the prices could choke a yak.
Alison Cook says: Chef-owner Michael Cordúa's churrasco-style venison is a silky astonishment at this darkly glittering post-Maya treehouse. His perfectly crusty lamb chops come with an irresistible obelisk of cotija-laced potatoes. Simple tends to be better here. One problem: a niggling propensity to oversalt. The high-tech service seems less inclined to rush these days - nice. Bring tons of money.