(This steak actually comes from Bourbon Steak, but you get the point.)
Remember how we told you it was going to be all about steak and pizza this year? Well, a new steakhouse that we didn’t even have on our radar has opened in the Four Seasons Hotel, essentially a re-concepting of Seasons restaurant, with executive chef Mark Richardson still at the helm. Says Richardson via a press release, “We want to present a reinterpreted version of a classic steakhouse menu in a new and exciting format that caters to our discerning diners.” Some noted menu items: dry-aged ribeye from Brandt Farms; grass-fed filet from Hearst Ranch; black truffle, parmesan and hazelnut späetzle; fancy mac and cheese; and corn, jalapeno and pancetta spoon bread. [Grub Street]
