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THIS RESTAURANT IS CLOSED Beefsteak Restaurant Review: Beefsteak gets its name from the fact that chef-owner Eric Wadlund loves beefsteak tomatoes, but it’s not all about the tomato here. Wadlund also knows his steaks---he worked for chef Jimmy Schmidt as chef de cuisine at Rattlesnake. He knows his fish, too---he worked for chef Eric Ripert as chef de cuisine at Azur by Le Bernardin. With all that high level experience, his own approach is lighthearted, though the skills remain the same. His white corn and lobster bisque is first-rate; his Caesar salad “sandwich” a witty pleasure. Try the duet of Colorado lamb, a combination of sage- and pappadum-crusted lamb chop and braised lamb shank with black currant reduction. But for the best possible experience, go with his ever-changing four-course tasting menu, which always holds surprises.