With 150 seats set amidst blue water-like puddles and a dazzling amber bar, this is not your traditional steakhouse. Complete with Rodrigue’s Blue Dog artwork and an open kitchen, food critics have been swept away with the sleek and contemporary aura of dining grandeur since its opening. Executive Chef John Besh awes visitors with his extensive menu and diverse list of hand-selected wines, deep on established French and California wineries and emerging regions like Austria.

AWARD OF EXCELLENCE
Wine Spectator, 2004

TOP 10 BEST CHEFS
Food & Wine, 1998

BEST STEAKHOUSE
Casino Player, 2004