You are here
The Drawing Room
In keeping with The Vendue’s art-hotel concept, everything here—from the rotating works that grace the dining room walls to the elegantly plated dishes—feels museum-worthy (and not in a stuffy way). Executive chef Jon Cropf curates a bill of fare that’s seasonal and light, but still feels decadent. Case in point: sea scallops pan-roasted to tender perfection, served on a bed of chili-spiked veggie puree, and topped with edible flowers for a gorgeous presentation. Red-wine ice cream makes for a unique and delicious finale.