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The Wellington Steak & Martini Lounge Restaurant Review: The Wellington is not your average steakhouse; rather, it’s a sexy supper club with handcrafted martinis and thoughtful fare. The atmosphere is moody and low-lit, with appealing toe-tapping live beats three nights a week. Chef Miguel Valdez utilizes organic meats and produce from the restaurant’s garden or local growers. Start with the tartare taco, hand-minced organic filet enhanced with capers and shallots and dressed up with lemon-zest aïoli, served with a wonton crisp. Venus clams, sautéed in garlic and white wine, mingle well with white beans and crispy pork skin. Create your own steak with the certified organic filet with a preferred sauce --- au poivre, chimichurri, Madeira and more. Valdez also serves up a fresh daily catch from fishmongers at Catalina Offshore, paired with house-made gnocchi and vegetables. Martinis run the gamut from girly (Mandarin Blossom) to boozy (Blue Smoke with Purity Vodka, Black Laphroaig whisky and blue cheese-stuffed olives). A Belgian chocolate pot de crème is a fitting finale.