Open and breezy, The Second Floor is an inviting dining room on the second level inside The Westin Galleria. It has earned status not only for its food, but for its cocktails and signature martinis. Examples: the “Flirtini” (Cîroc, pineapple juice, Chambord, and Poema cava) and the “Cucumber” (Hendrick’s gin, rose water, and cucumber). Thus, the stylishly contemporary bar is packed nightly. The Scotch list includes more than 70 single malts heralding from Islay to Speyside. The wine list is California-centric, heavy, and expensive.

Stick to the cocktails, as they are far more worthy, both in terms of satisfaction and price. The Modern American menu (with heavy French influence) changes seasonally, The Second Floor being the offspring of Scott (chef) and Gina (sommelier) Gottlich, owners of the über-pricy Bijoux. Plates feature artistic flair, exhibiting Scott Gottlich’s eclectic strain of creative flourish.

Favorites include prawns with Bloody Mary sorbet and mustard panna cotta; pumpkin risotto with prosciutto; housemade gnocchi with smoked duck; chamomile-seared Scottish salmon; and fig-stuffed pork loin. The “Second Floor Blue Burger” is impressive and hearty, packed with grilled onions, blue cheese, and pancetta. The staff is courteous and well briefed, though beware: special orders often suffer from poor execution.