Banish all visions of plates of seaweed and algae from your mind, as this new menu has far loftier purposes. Lamberti has re-focused his award-winning menu on local and sustainable ingredients -- an important step for a seafood restaurant as overfishing is a growing environmental concern. Endangered or threatened species are now verboten.
There will also be "green" goings-on at the bar, with new ecologically sound cocktails. Who knew gin wreaked such havoc on the environment? It should really come as no surprise… those post-gin hangovers are particularly brutal.
With the same high caliber and flavor to the food, diners will hardly notice a difference but now they'll feel twice as good about eating so well.