Cuisine:

• Homestyle
• Banquet
• Steak House
• Californian

Medallion Steakhouse Description:
Inside this expansive restaurant with an airy interior, private dining rooms and a spacious outdoor patio, owner Gus Murad (Medjool) reinvents the traditional steakhouse with a menu varied enough to satisfy vegetarians. A De Stijl-inspired lounge is decked out in reds and whites and outfitted with long, cushy couches and a very cool glassed-in fireplace. The main dining room is dressed in warm greens and yellows and offers a bevy of seating areas mainly comprised of booths, and most with views of the sweeping, wraparound kitchen. Of note is the restaurant's decision to offer both grass- and corn-fed beef. Dishes can be somewhat uneven. The prime rib spring roll appetizer does little to showcase the beef inside, instead overpowered by a heavy fry job. A cut of grass-fed filet passed off as medium-rare was sorely undercooked in parts. Medallion excels with simpler items, such as a good Bibb wedge stuffed with blue cheese and bacon. Sides, such as the potato gratin oozing with cheese and cream, are ultimate guilty pleasures. Playful seasonal desserts include the winter "ornamint," a sphere of hollow chocolate filled with mint mousse, ladled tableside with piping-hot chocolate sauce to melt and reveal the treat's bright green interior.


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