This sleek, French-inspired brasserie boasts a rotating selection of modern European dishes by the hand of Executive Chef Franck Detrait and Chef de Cuisine Pierre Tavernier. Like most of the high-end hotel offerings in town, Embassy Room sources its ingredients seasonally, using a combination of local and imported ingredients. It’s BKRW menu is a curated list of some of its finest a la carte offerings, like the succulent honey-glazed pork tenderloin and zucchini cannelloni.