Hailing from Bradley Ogden’s Lark Creek Inn in San Francisco is The Restaurant's new executive chef, Jonathan Wright. Named "Best Hotel Chef" by the James Beard Foundation, one of the "Best New Chefs in America" by Esquire Magazine and one of the "Fab Five Chefs in America" by gastronomic influencer John Mariani, Chef Wright presides over all the restaurants at the Setai. While he took them over in spring 2007, and hasn't yet made his mark on them, it's only a matter of time before he gives them his own signature touch. Until then, diners can enjoy some of The Restaurant's already legendary finer points, such as the wine list, which includes a personal note from the sommelier that presents his thoughts on offering guests original wines, with original stories behind them. The wine list further quotes Robert Louis Stevenson, who said, “Wine is bottled poetry,” and also denotes wines that come from bio-dynamic and organic vineyards, as well as from wineries that produce limited quantities. The wine list is extensive, and its preamble makes it all the more enjoyable. A tasting menu is available, too, and if you happen to be allergic to an item on it, the chef will gladly offer a substitute. Furthermore, all meals come complete with an amuse bouche and an Indian pana bread with dipping sauces that have varied during our visits, including flavors such as sun-dried tomato and cilantro, cashew and raisin. At the end of the evening, guests are provided with petit fours that are served in a conch shell. Please note that a gratuity of 18 percent is automatically added to all checks. The Restaurant also serves breakfast and lunch. To see the breakfast menu, please click here, or to see the lunch menu, please click here.