Chef Laurent Tourondel sets a new steak-house standard in this classy space decked out in beige and suede and resin-topped black tables. The no-muss, no-fuss menu is nonetheless large, and so are the portions of supple crab cakes with celery-infused mayonnaise and luscious ruby tuna tartare with avocado, ramped up with soy-lime dressing. As soon as you're settled, puffy Parmesan popovers arrive still steaming. A veal chop is crusted with rosemary and Parmesan, which imbue the veal with more flavor than veal ever has. At lunch the quintessential BLT includes Kobe beef, foie gras, bacon, and tomato in a split ciabatta. Sides and desserts are all superior.
Reviewed by mdd251 from Williamsburg, VA on 12/18/06
This is a great steak place, however, due to the quality and the location, expect to pay a premium price. My wife and I had drinks, dinner, desert and cordials. With tip it came to a little over $300. I walked out with a smile on my face and would happily go back.
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