Rave reviews for the steak and the glammed-up, if masculine, setting are the norm at this outpost of Wolfgang Puck’s meat-loving empire. Fabulously charred cuts of beef of all sizes, ages and provenances might include filet mignon, rib eye, wagyu or, say, Australian grain-fed 35-day aged beef – all served with various exquisite sauces and accompaniments. Fancy starters include steak tartare, crab cakes, pork belly, beef carpaccio and prawn cocktail or, for the more adventurous, a bone marrow flan. Meanwhile fishy mains tout the likes of sole meuniere or whole Maine lobster. Wash it all down with fine wines or expertly made cocktails.
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