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The inspector's view
Upbeat yet relaxed, this Westin hotel restaurant is a swanky and sophisticated blend of leather-covered tables, soft rugs, tall banquettes, and vibrant artwork. Nothing seems opulent, but everything is precise, right down to the tailoring of the staff's suits. It's all very tranquil except for the ruckus in the vibrant, open kitchen, where Chef/owner Ken Frank is confidently blending tradition and innovation. Multiple, well-crafted dining options make it all the better for La Toque's upscale clientele to contemplate the elevated cuisine. Here, kampachi tartare hints at what a talented kitchen can do with a rather ubiquitous dish: amazingly fresh fish mixes with cubed Asian pear, avocado, and ponzu-yuzu emulsion for a citrusy spark that heightens the full, clean flavors of the ocean. Pacific King salmon "tournedos" a la plancha arrive with a technically perfect and buttery Bordeaux reduction, oyster mushrooms, and sweet cipollinis. Finish with a warm, crumbly Gravenstein apple cake atop cool apple sauce, surrounded by "pearls" of chardonnay-poached apple, dots of caramel, and brown sugar-honey ice cream. For a casual daytime meal, BANK Café and Bar (also from Ken Frank) is ideal.
50 - 75 USD
- A particularly interesting wine list
- Private dining rooms
- Valet parking
- Wheelchair accessible
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