Best Steak House - 2008
Maine lobster, spice-poached prawns, stone crabs, East and West Coast oysters, littleneck clams, and complete caviar service. That's the raw bar. Lobster, crab, foie gras, and American Kobe beef compose some of the appetizers — each luxe item offered three ways. Such as lobster-bacon-and-shiso-wrapped fritters with yuzu crème fraîche, or butter-poached lobster with chanterelles and corn pudding crêpe, or lobster grilled cheese croutons atop heirloom tomato soup. "Michael's Classics" include whole-fried organic chicken, Kobe burgers, and tapioca-crusted yellowtail snapper. Sides? How about the signature trio of duck-fat fries? Yes, that's fries fried in duck fat. Let's take a breath before getting to the steaks. This is a steak house, after all. An acclaimed steak house, in fact, that celebrated West Coast chef Michael Mina opened in The Fairmont Turnberry Resort this past year. There are all-natural certified Angus beef steaks; American Kobe steaks; and the exquisitely marbled Japanese A5 Kobe steaks. And rack of lamb and pork short ribs and all kinds of cuts. Get ready for the clincher: All meats are poached in fat prior to grilling. Steaks in butter, lamb in olive oil, and pork in bacon lard. It might also be mentioned that the décor is gorgeous, service superb, wine list exceptional — but is that even necessary? And we can close by saying how oh-so-costly it is to dine here — but does that really matter?