THIS RESTAURANT HAS CHANGED NAMES Palm Court

THIS RESTAURANT HAS CHANGED NAMES Palm Court Restaurant Review:

Fusion cuisine is so yesterday. Since visiting the Palm Court---a hotel standby that reinvented itself as an elegant steakhouse---we're convinced that simple, single-niche cuisine, when done correctly, is the equal to all the Cal-Pan-Euro-Asian hyphenates in the world. Jeff Littlefield, the unassuming chef at the Palm Court, has made us steakhouse devotees once again. His filet is so tender you can cut it with a butter knife; Colorado lamb chops are grilled to juicy perfection; and cedar plank-roasted salmon offers up hints of wood smoke and balsamic vinaigrette drizzle. The appetizer list reads like a greatest hits collection: creamy clam chowder with chunks of applewood bacon; a plump, buttery Maryland crab cake served in lobster sauce so rich, we want to mop up every last drop; wafer-thin tuna carpaccio. From the wine cellar, a sommelier can pull a bottle to accompany every dish.