This gastronomical experience left us wanting more as we dined on fresh oysters, celery root purée soup with bits of lobster and for the entree we enjoyed a baked striped bass with bouillabaisse sauce. It didn't end there as we ordered mascarpone mousse for dessert. We chose our meal from the city harvest menu and ate at the lounge where reservations are not required. Attention to detail was not lost on Eric Ripert, whose wait staff were consummate professionals. I would return to this restaurant for it's great tasting food, the manner in which it is presented and a level of service I have yet to see in other dining establishments.