Peripatetic chef Wolfgang Puck strikes again and this time he's on fire – or 1200°F in the broiler, to be exact. Modern earth-toned furnishings with stainless-steel accents and dried-flower arrangements complement a surprisingly smart menu, which dares to infuse Indian spices into Kobe beef and accompany Nebraska corn-fed steaks with Argentinean chimichurri sauce or Point Reyes blue cheese.

Make reservations or have an impromptu dinner in the lounge.