FrontRunner

FrontRunner Restaurant Review:

For a different dining experience, this definitely fits the bill. It starts with a view of the Santa Anita race track and the San Gabriel Mountains from one of the tables in the 500-seat restaurant. With the excitement from bidders, the ambience becomes communal and somewhat noisy. Don't be discouraged by the very large number of diners that can be served all at the same time: there are two kitchens under the control of chef Tom O'Connor, backed up by a small army of cooks. They are using fresh ingredients for carved corned beef sandwiches, clam chowder, grilled Angus New York steak and lamb osso buco. Save room for the desserts that are showcased at the entrance. Each table is also equipped with a TV to follow the races, allowing guests to take their time.