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Once you peel back the swanky steakhouse aesthetic of this 15-year-old supper club–style establishment, you find an unexpectedly diverse menu with just enough familiarity to earn a loyal following. The aged steaks and accoutrements—like foie gras and truffle butter—are a carnivore’s dream. And the rotating salad varieties continue to impress: Pickled beets embellish a leafy bed topped with smoked trout, and an ethereal plate of artisan greens came tossed with cranberries and candied pecans last winter. But it’s executive chef Ricky Hatfield’s experimental concoctions—such as wild-boar Wellington, wrapped in mustard greens and a puff pastry—that are catching on among a traditionally risk-averse crowd and earning him major marks in our book.