Abigail Keon

Nectar Restaurant

A sensuous, sumptuous, savory experience, features the Asian-inspired-French-infused signature cuisine of star chef Patrick Feury. Nectars eclectically creative menu offers the perfect amalgamation of classic French cooking with the freshest, finest, seasonal and sustainable ingredients. From wild Alaskan salmon to Arctic Char to grass-fed beef to free range poultry to locally grown, hand picked organic produce; Nectar is committed to selecting what is best for our patrons as well as our planet. Our dedication to quality is captured in our extensive collection of wines, craft beer and fresh nectar cocktails. We assiduously pair the varietal notes in our wines to consummately complement our aromatic dishes. Such attention to detail is also illustrated in Nectar's architectural combination of artistry and urban beauty. Designed by the New York-based David Rockwell Group, Nectar showcases a bi-level, stone structure with vaulted ceilings that give room to a towering 18-foot silk-screen Buddha. Resplendent in his robed repose, the Buddha's radiance is reflected in Nectar's impressive interior. The dining room's inviting ambience of fiery orange glows and warm, lemon yellow and chocolate brown banquettes delivers a kindred spirit to Nectar's distinctive menu. Let Nectar's uncompromising taste for food and wine be an engaging part of your dining experience.