Crab Cake With Green Papaya Salad at Top of the World

Serious cooking is underfoot at this revolving restaurant, recently acquired by Goldman Sachs. Chefs Claude Gaty, late of Mon Ami Gabi, and creative Rick Giffen, formerly of Café Wasabi, are cooking with gas. This starter with lump crabmeat and green papaya is like a Thai street dish, but then is Frenched up with a lemongrass and Sriracha beurre blanc. $16. Atop the Stratosphere, 380-7711.



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