Cuisine:

• Homestyle
• Steak House
• Sea food
• Catering
• Banquet

Bohanan's Description:
Yes, Virginia, there still are business lunches, and even though Mark Bohanan offers casually classic Frito pie, it's also possible to get a nine-ounce rib-eye with hollandaise. But Bohanan himself gets down to business in the evening with Châteaubriand for two prepared tableside and bluefin tuna served with a fennel pollen crust and a mantle of foie gras. The foie gras, paired with an Asian-braised duck leg, is also available as an appetizer if you're in the mood to push posh to its limits. (We don't recommend the duck confit egg rolls, however.) A marginally more modest cheese fondue flamed with Stoli pepper vodka is another possibility---after which, why not go for broke (literally) with Akaushi beef in several guises? All major sides are à la carte, and we recommend the grilled wild rice pancakes with poblano cream. Wine service can seem over the top, and the list is liberally sprinkled with familiar names, but sommelier Laz McGill's advice should be trusted. Familiar mostly to diners with Continental credentials are the flaming desserts. We say yes. We also say sí to the street-level bar for its ultra-creative cocktails.


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