|
Chef Brian Moran is proud of his fuss-free, masculine menu that features big, hearty portions and dishes that are, while not simple by any means, refreshingly uncomplicated. Antipasto platters come piled high with cured meats, pickled vegetables and cheeses. Appetizers such as a dish of meatballs stuffed with Fontina cheese are juicy, flavorful, and even pack a little heat, though sadly sometimes the Fontina goes missing. Although the restaurant bills itself as a chophouse, the actual chophouse offerings are somewhat limited. Perhaps it’s a matter of quality over quantity as the filet mignon comes out tender and properly cooked. And adding a side of the house’s truffled mac ‘n’ cheese, with a dense layer of breadcrumbs on top, immediately coaxes heartfelt sighs of satisfaction. Interestingly enough, it’s the desserts that get girly, such as a dainty lemon olive oil cheesecake, neatly accompanied by roasted figs and honey truffle gelato. The interior, not surprisingly, matches the concept evoked in the menu. Deep leather banquettes occupy most of the main dining room---one wouldn’t be surprised to see the ghost of a Rat Packer comfortably smoking a cigar in one of them.
|
Send to Phone 
Hungry for a hamburger? From simple patties with a pickle to gourmet takes by top toques, we've compiled lists of the Top 10 Burgers in cities across the USA, including Atlanta, Boston, Chicago, Los Angeles, New York and San Francisco.
