StripSteak

StripSteak Restaurant Review:

About the restaurant: Chef Michael Mina’s first monument to steak --- and all the trimmings --- is an ultra-modern, spacious, high-ceilinged glass and cherry-wood emporium. Its centerpiece is a massive glass and iron bar; its glassed-in wine closet houses both red and white selections; and its private room caters to the party crowd. The state-of-the-art kitchen is just as contemporary, with large wood-burning grills designed to accommodate an array of flavors as versatile as the menu.

Food: For starters, we like the foie gras dumplings with Granny Smith apple and huckleberry-umeboshi sauce, and the tuna and hamachi poppers with ponzu and tobiko. Mina is renowned for his shellfish and caviar, as well as his American classics that includes free-range roasted chicken with garlic confit. We also recommend the ahi, Scottish salmon, bone-in rib-eye, and 30-ounce porterhouse. Even the sides, such as spinach soufflé with Parmesan cream and caramelized onions, and potato gratin with smoked Gouda, have become classics. Chocolate pot beignets, butterscotch pudding and Madagascar vanilla crème brûlée are among appealing sweet finales. A limited menu is offered in StripSteak’s bar and lounge until midnight.