Flame

Flame: Round Two. Earlier entry: April 26.

Mixed seafood terrine in teriyaki sauce, light and tasty enough to whet the appetite.

Flame's forte is meat that's prepared "sous-vide," or under vacuum _ slow-cooked in airtight plastic bags submerged in water. The result: food that becomes satisfyingly succulent while retaining its full flavor and nutrients _ a description that seems to fit this Aussie 120-day grain-fed Black Angus sirloin, served with Bordelaise sauce.

Duck leg confit. Surprisingly juicy, enhanced by orange-infused duck jus and unencumbered by the brutal saltiness that sinks other outlets' versions of duck confit. Accompanied by Salardaise potatoes, cooked in duck fat.

Seventy-two-hour braised short rib with truffled mashed potato. Every bite of this was brimming with a rich, lip-smacking beefiness, compelling us to sigh helplessly with pleasure.

Free-range spring chicken. Not your everyday barbecued meat; garlanded with garlic-infused olive oil, this fowl was marvelously marinated and conveyed complex flavors _ a little lemon, a smidgen of sea salt, a bit of black pepper.

Beef, duck, chicken ... what are missing? Lamb! Here's the rosemary-marinated lamb rack with garlic & caramelized shallot-scented long beans. Portions are supremely hearty; all these photos actually show half-servings of the main courses, since the kitchen team split our orders into two plates for easy sharing.