Aster comes from Joshua Paris, formerly executive chef at Ultraviolet. Don't expect "UV 2.0," though. Instead, it's a more relaxed take on fine dining, where Michelin-level technique meets an à la carte menu that's actually approachable. The space is stylish without feeling stuffy, and the food keeps things creative without trying too hard. Signature dishes include the Huzhou Drunken Pigeon, delicately cured with Jura wine and served with chicken consommé jelly and duck liver, plus a silky New Zealand king salmon cooked at low temperature, rich stuffed chicken with wild mushrooms, and house-made truffle linguine. Service gets plenty of praise too, with knowledgeable staff and a wine team that's enthusiastic without being overbearing.