In contrast to its grand hotel setting, this bright and modern Wolfgang Puck retreat is buzzy, but whether you're dressed up or down, the hospitable servers will treat you like their favorite table.
Expect top quality, simply prepared meats and market-driven fare here. As is true with so many of his other establishments, the menu here focuses on classics that never seem to go out of style. This is deliciously clear in the Maryland blue crab and Louisiana shrimp dressed in a tangy “Louis” sauce set over horseradish panna cotta. There are plenty of cuts from across the US to choose from, but it's best to skip right to the Japanese Wagyu from the Miyazaki prefecture. But don't fret if you're not into red meat, as the versatile kitchen pays equal attention to other such delectable items as Maine diver scallops and roasted poussin. From snow peas to autumn squash, the kitchen sources top-notch, locally grown ingredients and even the sides are dazzling in their delicate simplicity.
Dessert is a don't-miss, especially with the likes of Basque cheesecake with its slightly charred top and fluffy center accompanied by juicy blueberries and mulberries.
Work in progress.