Hours: Breakfast, Lunch, Dinner: seven days
Open Late: Friday & Saturday till 11
Chef Rick Tramonto's superluxe take on the classic steak house, housed in the North Shore Westin Hotel.
The North Shore Westin is pretty utilitarian looking, but once inside Rick Tramonto's steak house you'll find characteristic Tramonto flourishes: a 1,200-bottle climate-controlled wall of wine, a waterfall. The luxe treatment extends to the menu, which offers sybaritic steak toppers such as bone marrow, a whole roasted foie gras, and a truffled poached egg. Starters included pristine Penn Cove oysters and tender snails overpowered by pureed spinach. A grain-fed bone-in rib eye, with its fresh, clean beefy flavor, was memorable, but Tramonto's Tomahawk Chop, 40 ounces of dry-aged beef meant for two, merely hinted at the intense mineral tang of properly dry-aged beef. Sides were well executed, in particular the twice-baked potato with white Irish cheddar, roasted wild mushrooms with crispy croutons, and wood-roasted brussels sprouts. Scrumptious Gale Gand desserts include her takes on s'mores and a root beer float. Service is beyond reproach, and kudos to corporate director of wine and spirits Belinda Chang for including a $35-and-under section in the mostly upper-end wine list.
Payment Type: American Express, Discover, MasterCard, Visa