This is first and foremost a plush steakhouse, where wet-aged steaks are beautifully served in a wood-paneled dining room resembling an old-fashioned Victorian club (it’s located inside the elegant 19th-century style Market Pavilion Hotel.) SDA prime beef sourced from a family-owned supplier in the Midwest, these cuts are for serious connoisseurs. All tenderloin, rib-eye, and veal steaks are aged a minimum of 42 days, while the New York strip is aged for 50 days. You can taste the difference; these steaks have a succulent, rich flavor, as well as an incredible texture that makes them slice like warm butter. Though red meat is the primary focus, the array of Maine lobster dishes and seafood starters are all excellent.
- Frommer's Staff