06 Feb 2013 • 51 reviews • 1 follower
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The Steakhouse delivers a sizzling, sophisticated culinary experience inside with an impressive menu of premium Australian and US Black Angus Beef and a delectable selection of seafood appetizers that have all the making of a perfect surf & turf experience.
We started off with the New England Clam Chowder, which as natives of Boston, we are always skeptical of ordering outside my hometown, but Chef Manuel Gruber has an interesting take on this Boston classic, piling in a hearty portion of New Zealand mussels and bacon bits to give it a flavor all its own.
When it comes to the meat, our cut is almost always the intricately marbled US Black Angus Rib-Eye cooked medium rare (closer to rare) sprinkled with a bit of salt to lock in the full flavor of the meat.
For the sides, you can’t go wrong with Creamed Spinach or Grilled Green Asparagus with Bearnaise Sauce and either the Potatoes Gratin or Mashed Potatoes as welcome accompaniments.
If you’ve saved up enough room for dessert, then we recommend diving into the White & Dark Mocca Mousse, which is a delightful set of flavors that nicely balance off the salty meat flavor from earlier.
Put all that together with some friendly conversation and a couple glasses of their admirable red wine collection, and we are all but certain you will walk away satisfied, albeit quite full and a bit lighter in the wallet.