Cuisine:

• Homestyle
• Steak House
• French
• American
• New American

Lb Steak Description:
The menu at this upscale steakhouse has less of a French accent than one would expect from owner Roland Passot and the team behind the Left Bank family of French bistros. The selection of chic comfort food is appealing, if slightly familiar, and more New American than old French. Style-wise, the dining room delivers, its mahogany-tinged décor lightened by delicate chandeliers and edgy artworks, while the kitchen's innovative sliding glass doors add contrast and a touch of drama to the sophisticated ambience. Executive chef Chris Joslyn's flavors are well balanced in dishes such as a salad of heirloom tomatoes, the meaty slices set atop a zesty avocado cream and sweetened with a sherry vinaigrette. A succulent pork belly appetizer is brimming with Franco-American flavors: the sweet anise of fennel (French) and the tang of barbecue sauce (American); and the fattiness of the pork is tempered well with a peppery watercress and herb salad. The concentrated flavors of fresh basil pistou served with slow-roasted sea bass up the character of the dish, though it's not particularly memorable. A standout on the prime steak menu is a rib-eye on the bone for two (dubbed a Tomahawk chop), displayed tableside before being cooked to order. Attentive and knowledgeable servers will help even the most well-informed oenophiles with selections from the well-chosen wine list.


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