Named one of "10 Restaurants Worth a Plane Ride" by The New York Times and "Best Restaurant of The Year 2013" by Gourmet & Travel Magazine, Restaurant André follows its own set of rules when it comes to cuisine. Chef Chiang realized he had not just one signature dish, but rather a signature style and creative process he coined as his 'Octaphilosophy.' Chiang found that all of his creations incorporated eight elements - unique, pure, texture, memory salt, south, artisan, and terroir. While dining at this 30-seat restaurant, guests will experience these elements in each course... and perhaps some unexpected pairings and unfamiliar flavors that will keep them on their toes.
