restaurants / Steakhouse

Lonely Planet review

This contemporary, richly wood-laden space may lack exclusivity, what with all the monorail riders walking by, but it makes up for it with an artfully designed menu of grass-fed strip steaks, grilled quail and bison, produce sourced from local family farms, and bounty from the sea such as king salmon, diver scallops and Australian lobster tail. There's also a huge list of top-shelf bourbon and scotch.