 Keefer's Restaurant Review: Dive into steak and seafood with reckless abandon at this Keefer brothers' collaboration. Designed with business patrons in mind, the dramatic dining room features floor-to-ceiling windows and a 50-foot-long, crescent-shaped bar, as well as a lobster tank built into a stone wall. Meanwhile, a couple of smaller rooms are decorated with broadcasting memorabilia. Appetizers range from pommes frites and crispy sweet onions to a jumbo lump crab cake with rémoulade. Prime porterhouse and KC strip may share the entrée list with Dover sole meunière, seafood potpie, a grilled pork chop with cherry barbecue sauce and corn pudding, and, of course, lobster. Broccoli and garlic chips are among the above-par sides, along with cheese fondue-filled potato croquettes. For dessert, warm and gooey chocolate cake competes with orange-lemon vanilla crème brûlée with orange chocolate chunks. A good wine list and professional service complete the picture. During winter, don’t miss executive chef John Hogan’s house-made charcuterie.
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Keefer's Restaurant is one of GAYOT's 2013
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