This concept from John Fraser occupies its own corner of the sleek and stylish Edition hotel. An open kitchen with glossy emerald-green tile overlooks the small dining room and delivers a contemporary prix-fixe with broad Mediterranean influences. Dinner begins with a series of bites like almond croissant with chicken liver mousse or Maine lobster feuillantine. Diver scallops arrive dramatically under a cloche filled with rosemary smoke, while braised rabbit pasta halo comes with an airy parmesan-potato cloud. Entr'e highlights include Ora King salmon, Colorado lamb chop, and a particularly sumptuous Dover sole bathed in brown butter and serve with glazed vegetables. A lengthy list of cocktails and rather pricey wines are available as well.-
