Cuisine:

• Others
• Homestyle
• Steak House

Charcoal Room Description:
Red leather, wine racks and a 17-seat bar dominate this comfortable restaurant. Freshly baked rosemary ciabatta, sesame- and poppy seed-coated sourdough bread sticks and focaccia topped with tomato bits are presented in a rustic basket. Order a glass of wine from the extensive wine list and your server will pour it with a flourish from an individual carafe, a classy touch. Among appealing appetizers are bacon-wrapped shrimp and oysters on the half shell. The black bean-and-cheddar soup is a longtime favorite. We like the chopped salad created with Bibb lettuce, radicchio and romaine tossed with roasted red peppers, artichoke hearts, Parmesan and Gorgonzola cheeses and red wine vinaigrette, enough for two. Fresh fish, such as salmon, halibut and striped bass, is grilled or blackened. You'll also find an apple-glazed pork chop and 14-ounce lamb chops, plus grilled, dry-aged steaks---12-ounce three-peppercorn filet, 20-ounce bone-in New York, 22-ounce bone-in rib-eye and 24-ounce porterhouse. Among sides, also designed for two, are sautéed spinach and baked sweet potato with cinnamon butter. For dessert, try the cinnamon-laced Wild Turkey Reserve bourbon bread pudding.


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