The ST. Regis Magazine

"[...]"The ocean and his bounty should be treated with special care," Nelson says. Such special care goes into his dishes, which include Alaskan king salmon, with soy garlic spinach, Colorado potatoes and blackberry bordelaise, Hawaiian Ahi Tuna, served with shiitake mushrooms, pea shoots, wasabi potatoes, yuzu vinaigrette and ginger soy. [...] Desserts are anything but ordinary. - The ST. Regis Magazine Winter