 Chef René Lenger creates a post-modern steakhouse menu at Switch, offering everything from a braised short rib pappardelle to a 40-ounce porterhouse for two. But as if the artistry on the plate isn't enough, the décor literally morphs every 20 minutes, as the walls and ceiling move to create an entirely new atmosphere in the dining room. The menu offers starter options like the jumbo lump crab cake with carrot salad, quail egg, mustard vinaigrette and fried pickles, or the lobster salad with artichokes, asparagus, avocado and truffle vinaigrette. A cold appetizer of ahi tuna paillard with Napa cabbage-fingerling potato salad, capers and cornichons is elegantly presented and a well-balanced dish. Notable entrées include the veal chop with wilted spinach, chestnuts and a black truffle sauce, and the Chilean sea bass with cauliflower puree, roasted artichokes and vincotto. American sensibilities are treated as well, thanks to the bourbon bar at the front of the restaurant, offering several boutique varieties of the only-in-America classic.
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