We were in town to celebrate two birthdays and were able to get the chef's room. I've been in this room twice and not once did I see anything that happens on those "Hell's Kitchen" shows. The kitchen staff seemed very organized and in sync, both times. I'm kind of glad because if I saw what we see on the shows I would not have enjoyed my meal.
I ordered the signature bone in NY cut sirloin, medium rare--it was perfectly medium rare and perfectly seasoned. I wish that I could have finished it, but I just couldn't--the portions were huge! I can't remember what my husband ordered, but it was a giant rib that hung way off the plate! It obviously was delicious because he pretty much finished it. Even if you are not a steak eater, you will find something on the menu that will satisfy you. My daughter said that her salmon was fit for a 5 star seafood restaurant.
Our waiter was very helpful in making suggestions. He was also good at reading people because when he asked if we wanted more bread, there was a bit of silence, so he just put some on the table, taking our split second of hesitation as a "yes".
This is one of the few places where I will eat the steak tartare--loved it. We also got the usual sides--mushrooms, asparagus, baked potatoes--passed on the truffle mac and cheese this time which is amazing, too. The one thing that I am sad about is that they've removed the pork shank from the menu. My mother-in-law said they brought it back as a special once, so I was praying and praying that it would be on the menu as a special again . . . no such luck. I'm figuring that maybe they might consider adding it back to the menu if enough people "yelp" to reminisce about the time they were able to order this. (Oh, and I love any time that they put a dollop of their whipped cream on anything.)