Chef Carrie Nahabedian mixes flavors like Van Gogh mixing paint. Naha’s interior is surrounded by floor-to-ceiling windows with an opulent, lived-in lounge area. Variety of appetizers alone is imoressively creatively concocted. Try the tartare of Hawaiian yellowfin tuna, cured king salmon and Door County golden whitefish caviar with a mosaic of vegetables, nicoise garnishes and aigrelette sauce.

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