* Click here for rating key
enoSTEAK Restaurant Review: At the compact-yet-comfortable enoSTEAK at The Ritz-Carlton, Laguna Niguel, bottles from its impressive wine list adorn the walls along with paintings from local artist Sandra Jones Campbell. Tables and butterscotch-colored booths fill the sometimes-noisy space, which is dominated by a glass column of vino in the center of the room. This contemporary steakhouse emphasizes local and seasonal ingredients with the goal of sourcing within California as much as possible. Executive chef Pedro Contreras oversees the culinary operations at the hotel, here assisted by sous chef Benjamin Ynda III. Every meal starts with complimentary chicken liver pâté in an effort to encourage guests to open their palate, preparing the way for starters like tuna tomato tartare or roasted bone marrow. Chicken and seafood options like sea bass are on the menu, but steak is king. Ranging from grass-fed beef tenderloin to a 14 oz. rib-eye steak to a 22 oz. porterhouse, the cuts of all-natural, pasture-raised beef are prepared with skill and care. It's a trait that's also evident in the range of compound butters, which are made with herbs from the on-site garden. Cast-iron dishes convey à la carte sides of summer corn fennel fondue, sautéed organic mushrooms and peas, and white cheddar truffle macaroni and cheese. The creative pastry team devises desserts that change every week. Wine connoisseurs will want to request the Cellar List with its verticals of old Bordeaux and Napa cult wines. Cocktails offer twists on classics, as in a blood orange Old Fashioned.