Coral Grill Review
Coral Grill is Four Seasons' successful "de-formalized" conversion of its former haute Dining Room into a stunning steak house. It eschews the venue's typical men's-club decor, lightening and brightening the original's imposing space. The graceful patio, beamed cathedral ceilings, flagstone hearth, and parquet floors remain; yet an open contemporary lounge that wouldn't be out of place in Santa Monica bisects the vast interior. The grilled items shine here, from Wagyu steak that dissolves in your mouth to intensely flavored yet meltingly tender Berkridge Kurobata pork chops to gossamer lobster tails. Corn-fed USDA prime cuts are Black Angus- or Black Diamond–labeled, sourced from select Midwest farms. Meats are served with a choice of Shiraz reduction, béarnaise, or chimichurri; seafood with rum-citrus glaze, lemongrass emulsion, or hollandaise. The comprehensive wine list features some surprisingly fair prices. The hotel can arrange a unique interactive dive-and-dine experience, plunging you into the deep to pluck lobster and other marine creatures that the chefs will cook for you later.
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