: In keeping with the hotel’s waterfront location, Aura is designed to reflect the private quarters of a sea captain. Chef Robert Tobin has reinvented the menu to focus on the farm-to-table concept, which so many restaurants are embracing. For breakfast, you will find traditional offerings of buttermilk pancakes, french toast and eggs Benedict, but it’s the unexpected lunch selections, like a lobster club with lemon tarragon aïoli on a brioche roll, that we enjoy seeing on the menu. For dinner, we recommend the pork osso buco with saffron, spätzle, corn, peppers and chicory. The well-marbled cowboy steak with espresso rub gives the neighboring big steakhouses a run for their money. Don't miss the cinnamon sugar churros with dulce de leche for dessert, or sample a few "small bites" if you can't decide on just one.

Aura

Aura Restaurant Review

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