At NECTAR, all guests are provided a sensuous, sumptuous, and savory experience that features a culinary fusion of Asian-inspired, French-infused signature dishes that were developed by our late chef Patrick Feury and our Executive Chef Partner, Kenny Huang.
NECTAR’s eclectically creative menu offers the perfect amalgamation of classic French and Asian cooking with the freshest, finest, seasonal and sustainable ingredients, including fresh-caught seafoods such as Wild Alaskan Salmon and Arctic Char; animal-sourced food options including grass-fed beef and free-range poultry; and locally-sourced, hand-picked organic produce; NECTAR is committed to selecting what is best for our patrons as well as our planet. Our dedication to quality is captured in our extensive collection of wines, craft beers, and NECTAR’s fresh signature cocktails. We assiduously pair the varietal notes in our wines to consummately complement our flavorful, aromatic dishes.
Such attention to detail is also illustrated in NECTAR’s architectural combination of artistry and urban beauty. Designed by the New York-based David Rockwell Group, NECTAR showcases a two-story, stone structure with vaulted ceilings that give room to a towering 18-foot silk-screen Buddha. Resplendent in his robed repose, the Buddha’s radiance is reflected in NECTAR’s impressive interior. The dining room’s inviting ambience of fiery orange glows, warm lemon yellows, and smooth, chocolate-brown banquettes deliver a kindred spirit to NECTAR’s distinctive menu. Let NECTAR’s uncompromising taste for select food and fine beverage be an engaging part of your dining experience with us.