Tru is very cool. From the wall-mounted Bang and Olufsen stereo playing soft jazz in the front hall to the custom-made glass “staircase” for caviar to the ultramodern bathrooms (you must see the sinks), no detail has been missed, and nothing is ordinary. There is some colorful modern art, but the spacious setting is basically minimalist, with white and black dominating. All the better to appreciate the real art here: the sublime food and its stunning presentation. Executive chef Rick Tramanto and executive pastry chef Gale Gand are a dazzling duo, and have, individually and as a team, won numerous awards, including best chef for Tramanto and best pastry chef for Gand from the James Beard Foundation. Rick’s philosophy of “pursue excellence every day, and never compromise on quality” shows in everything that comes out of the kitchen. Virtually every dish is a “wow” experience. You can choose among four fixed-price degustation menus (Chef’s, Grand, Seafood, and Vegetable) or opt for the mix-and-match menu, where you build your own three-course repast. Stellar starters include Tramanto’s caviar staircase and the seared Hudson Valley foie gras served with vanilla-scented spaghetti squash, glazed apples, and duck jus. For your main course, you could try butter-poached Maine lobster with Swan Creek ricotta gnocchi, wild mushrooms, and saffron beurre blanc or grilled prime beef ribeye with red wine shallot marmalade and confit of wild mushrooms. Save room for one of Gand’s delightful, often playful desserts, which range from chocolate mousse crêpe with banana bisque and candied mint to a homemade rootbeer float.