Their ribeye, medium rare, is on par with Ruth's Chris or Morton's, or any non-chain steak place I've been to, including Chicago or NYC. I'm very particular with steaks and am wary of restaurants in large chain hotels. However, the ribeye was perfectly cooked (warm red inside) and juicy, appropriately flavored only with salt and pepper.
The beef carpaccio is as good as it gets in the U.S.
Service at the bar was top notch (attentive but not obtrusive).
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