The Charcoal Room Awards

The Charcoal Room Restaurant Review:

Red leather, wine racks and a 17-seat bar dominate this comfortable restaurant. Freshly baked rosemary ciabatta, sesame-and-poppy seed-coated sourdough bread sticks, and focaccia topped with tomato bits are presented in a rustic basket. Order a glass of wine from the extensive wine list and your server will pour it with a flourish from an individual carafe, a classy touch. Among appealing appetizers are seared Hawaiian ahi and oysters on the half shell. Onion soup gratinée is a longtime favorite. We also like the chopped salad created with Bibb lettuce, radicchio and romaine, tossed with roasted avocado, apple wood bacon, Gorgonzola and red wine vinaigrette, enough for two. Fresh fish, such as salmon and sea bass, is broiled or pan-seared. You'll also find whole roasted chicken and 14-ounce lamb chops, plus grilled, dry-aged steaks in cuts of New York, filet mignon, porterhouse and prime rib. Among sides, also designed for two, are sautéed spinach and baked sweet potato with cinnamon butter. For dessert, try the cinnamon-laced Wild Turkey Reserve bourbon bread pudding.