Copper Falls Review
The restaurant's tagline, "A Rare Steakhouse, Very Well Done," is only a touch hyperbolic. The brashly contemporary look (copper-clad waterfalls and hand-painted metal bas relief contrasting with century-old Douglas fir wainscoting and high-back suede booths) screams corporate takeover in progress. Hand-cut 28-day aged Angus cuts, from 8-ounce filet mignon to 28-ounce porterhouse, certify its Grade A status, attracting a demanding business clientele. Lighter options run from red snapper topped with lobster and mushrooms in sun-dried tomato sauce to Parmesan-Dijon mustard-crusted chicken with garlic demi-glace. There's a choice of five starches (including scrumptious garlic mashed potatoes), three vegetables, and six sauces. Best of all, every entrée includes a complimentary beer or cocktail (the martinis would stir 007), helping make Copper Falls pure gold for steak-house purists.
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