MICHELIN Guide’s Point Of View
In contrast to its grand hotel setting, this bright and modern Wolfgang Puck retreat delivers top quality, simply prepared meats and market-driven fare. As is true with so many of his other establishments, the menu here focuses on classics that never seem to go out of style. This is deliciously clear in the Maryland blue crab and Louisiana shrimp dressed in a tangy “Louis” sauce set over horseradish panna cotta. At the center of the carte find both Japanese and American breeds of Wagyu beef grilled over hardwood. These may arrive on the plate as a trio of sirloin tastings from farms both local and abroad, all served as beautifully charred steaks with blushing pink centers, bursting with savory and buttery textures—pair them with a vibrant chimichurri, béarnaise or traditional steak sauce. Tableside presentations enhance the drama of this classic dining experience. But don't fret if you're not into red meat, as the versatile kitchen pays equal attention to other such delectable items as Maine diver scallops and roasted poussin. Even the sides flaunt some of the best produce around, from spring peas to autumn squash. Excellent desserts and mignardises promise that no one leaves disenchanted.