Posh hotel resto offers juicy cuts in a beachfront setting..
With its illuminating plantation windows and informative bistro boards, this is the antidote to the stuffy upscale steakhouses. Big windows light up the dining room. A huge menu board breaks down cuts of meats that are available. The furnishings are casual and earth-toned, unlike the heavy yet dark surroundings that are typical in the city's more prominent chophouses. Chef Tourondel takes his meat seriously, offering aged cuts of beef that are broiled at 1,700 degrees before cooled down with herbed butter. Guests are treated to cheesy popovers as they ponder the dinner menu, where filets, a 22-ounce ribeye,and a Wagyu skirt steak are the featured attractions. Grilled swordfish, duck and a honey-marinated cod are there for those who want to wield duller knives. It's mostly hotel guests by day, but true foodies at night.