My vote is for Tru, especially if it has a special place in your heart and you haven't been there in awhile. As far as overall experience (art collection, precision service) it will still the blow-away you remember it always being, but the new chef Anthony Martin is really taking the cuisine in exciting directions. We were there for his last menu change in May, and it was spectacular. Bright flavors, beautiful presentations, all the surprises and then some that you would expect at that price point. Also, from what we are told by the server, he oversees the entire pastry section of the menu as well, which is unique and made the meal flow seamlessly. This guy is a big deal. I have always liked Curtis Duffy's cooking, but that dining room at Avenues is a total snoozefest. I wonder why in such a beautiful hotel as The Peninsula the restaurant dining room would be such a dud? Hate to say it because as I said I love what's on the plate, but when spending that kind of money it matters to us. I've always wanted to do the counter service, however, so I can't comment on that. Haven't been to RIA since it first opened. Might give it another try in the next month or so.
