Until the arrival of charismatic chef Craig Strong, there wasn't much to say about this high-price hotel restaurant. But Strong brought with him global inspirations and a culinary finesse beyond his years. A perfectionist (he insists, for instance, on importing butter from Normandy), Strong continually surprises with dishes such as lemongrass-scented spicy coconut milk-Dungeness crab soup, brandade-stuffed squash blossoms, and sautéed duck breast and leg confit with potato-basil mousseline and huckleberry sauce. The chef relishes the opportunity to personalize his cuisine, so consider springing for a customized tasting menu. Langham Hotels, taking over the property from Ritz-Carlton, has remained committed to the restaurant, contributing an updated look and an enhanced wine list.
Reviewed by sdclines from Pasadena, CA on 1/15/09
This is a restaurant for special occasions. My husband and I celebrated our 33rd anniversary there recently. The atmosphere is clubby, so you have to enjoy that sort of formality. The food was exquisite. I'm not sure we've ever had a better meal. The service was "leisurely" but that fit in with our style. It is very pricey, so buyer beware!
Reviewed by panerai44 from Pasadena, CA on 12/18/06
The atmosphere was okay and its location at the Ritz probably accounted for the upscale feel. Most diners were dressed more formally and I was the only man without a jacket on.
The food was mediocre at best. The John Dory was overcooked, but the pork loin was not too bad. Food expectations were definitely not met. Be prepared for a long dining experience of at least 2.5 hours.
We weren't the only ones who were disappointed and a diner was complaining to the manager as we left - slow service and overcooked food. I'm not the complaining-type and just won't go back.
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