Wayan

The first solo venture from Cédric Vongerichten (son of Jean-Georges), Wayan serves Indonesian cuisine with a modern French twist. Here, seasonality is key as are Southeast Asian flavors crafted into small plates—clams Jimbaran style; crispy baby squid; Hiramasa sashimi—and large plates—coconut crescent duck; lobster noodle; sauteed whole shrimp. Sharing is the way forth, so with this in mind, choose your dining partner carefully. As for cocktails, we recommend steering away from your signature drink and opting for one of Wayan’s inventive concoctions crafted with ingredients inspired by the region. We love the Instant Zen (rye, absinthe, chili, honey, citrus, angostura bitters). The interiors are equally impressive—think teak paneling, lush plants, and whitewashed brick walls.