"My vision of a steakhouse is one of a mixed grill of fine meats, a variety of fish, seasonal vegetables and classic and new style potatoes, all served with sauces and condiments inspired from around the world."
Velvet drapery, plush furnishings, powder blue marble, and Baccarat chandeliers adorn this modern speakeasy-style steakhouse. The feel is warm and elegant, with a romantic energy all its own. While the dining room transports guests to another time, the cuisine that issues from the open kitchen redefines the very idea of a steakhouse.
Appetizers such as Rice Cracker Crusted Tuna, Peekytoe Crab Cake with Avocado Remoulade, and Celeriac Soup are inventive and enticing. The selections of fish are no less mouth-watering: the Szechuan Peppered Ahi Tuna features a Red Onion Pomegranate Marmalade. The Steamed Lobster enjoys a Sriracha-Citrus Emulsion. Dry-aged for 21 days, steaks are ordered with a choice of ten styles of potatoes and ten sauces. All are designed to add complexity and depth to the meat.
And to compliment the proceedings, this chophouse offers a massive wine cellar and serves the richest, most decadent desserts this side of the 1930s.
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