"The luxury of a dessert souffle is on full display at this Rockefeller Center dazzler. Lee Hanson and Riad Nasr, the team behind Frenchette, have brought in Michelle Palazzo as executive pastry chef. Currently, a cherry soufflé is available for dinner: The eggy concoction dissolves on the tongue like a cloud, while the requisite creme anglaise (poured tableside) helps bring down the temperature and add a dose of richness." - Eater Staff, John Tsung