|
Soft lights and gentle background music effect a pleasingly refined atmosphere at this steakhouse. Diners are both hotel guests and St. Louisians, a telling indicator of the cuisine's quality. Unexpected appetizers please the palate, and potato skins topped with provolone, prosciutto, and scallions; frog legs in garlic butter; and colossal toasted ravioli are practically meals in themselves. Filet mignon, New York strip, porterhouse, and rib-eye steaks form the core of the menu, while seafood, chicken, and lamb play supporting roles. |
