Inside the swanky XV Beacon hotel, lies Mooo, a luxurious, refined dining space in Scotch and cream tones that remains civilized despite the restaurant's somewhat goofy name. Chef David Hutton's menu strays toward steak-house fare (hence the title), with dishes driven by local ingredients. Look for a well-rounded list of raw-bar items, iceberg-lettuce salads, and the succulent (and very popular) Kobe beef dumpling appetizer. For entrées, dry-aged sirloins with your choice
of sauces, such as Bearnaise, simple meat offerings, and a smattering of seafood selections round out the list. Portions are as exaggerated as the prices, so it's a worthwhile visit, and the wine list, with more than 500 entries, including a few century-old bottles, is an impressive but expensive proposition. Carnivores will be happy to know steak is also available at breakfast (with eggs), lunch, and Sunday brunch.