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Since opening in 1999, Peterson’s, a posh supper-club, has delivered one of the most elegant, consistent meals in town. Now executive chef Ricky Hatfield is propelling it into the future with refined and brightened flavors in dishes such as Sichuan pepper–crusted tuna steeped in warm ginger-dashi broth and the beloved side dish of rich white-cheddar mac ’n’ cheese dotted with King crab. The aged steaks with rich accoutrements like truffle butter and foie gras continue to dazzle loyal patrons, and innovative specials like wild-boar Wellington lure curious diners in the door. Pastry chef Hattie McDaniel delivers the grand finale in the form of a towering, three-tiered chocolate cake or velvety white-chocolate creme brulee.