The Ritz-Carlton is lost for words. Having spent millions of dollars and nine months creating a beautiful new street-level eatery, management confesses it was missing one vital ingredient when it opened last week: a name. The 140-table whatchamacallit opened with an innovative new menu and top chef Tim Broderick, but its 50 freshly trained staff had to use receipts and bills from The Cafe restaurant on the hotel's third floor. 'It's all a bit embarrassing,' admitted Ritz-Carlton's public relations officer Eva Lui. 'We are still deciding what to call it.'