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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. The atmosphere is moody and low-lit, with appealing toe-tapping live beats two nights a week. Chef Karrie Hills utilizes organic meats and produce from the restaurant’s family garden. It’s a thoughtful menu, but The Wellington is the kind of upscale neighborhood joint where the waiter knows your name, how you like your steak, and your go-to cocktail. Start with oysters jazzed up with spicy vodka cocktail sauce. For greens, the classic Caesar has the nice touch of citrus in the dressing, while the arugula and strawberry salad contains roasted beets and shaved fennel in an aromatic honey-rosemary dressing. Orchestrate your own carnivore experience with certified organic cuts and preferred sauces --- au poivre, chimichurri or red wine. The Cook’s Farm cedar-plank pork chop --- 14 ounces of marbled meat --- comes with tater tots prepared in duck fat and roasted baby tomatoes. Local mixologist team Snake Oil Cocktail Company designed the list of libations, including the "Barbados Blackstrap" with rum, smashed berries, thyme reduction and pressed lime. For dessert, say “Yes, please" to the cheesecake made with goat cheese, Meyer lemon, mascarpone and crème fraîche.