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Fodor's Cancun and the Riviera Maya 2014
On the lagoon across from the Ritz-Carlton, this steak house is easy to spot by the line of luxury cars at valet parking. High-profile locals and visitors alike are drawn to the Vegas–meets–Beverly Hills style of this flashy and contemporary establishment. The dimly lit interior is dominated by onyx and marble, with cedar beams and railings adding a touch of warmth. Its creators traveled the world for two years in search of the best trends in culinary art. The result is a spectacular menu featuring glazed duck, king salmon, Maine lobster, and USDA Kobe beef served with aged Vermont cheddar cheese. If you can get past the glass meat cooler in the lobby, the concept is impressive—all steaks are aged in-house for 21–28 days, and then grilled and broiled to perfection. Be sure to save room for Mini Indulgences, six tasty desserts served in shot glasses. The waitstaff deliver a tower of cotton candy with the check. (Try not to faint when you see the total; this place is pricey.) All the stone indoors creates echoes, so the outdoor seating is recommended.
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