With its classic menu, dynamic dining and bar scene, and sophisticated atmosphere, acclaimed Chef Michael Mina breaks new ground with Stripsteak, the modern alternative to the traditional steakhouse setting.
Stripsteak is for today’s adventurous diner, offering a la carte cuts of steak (many of them from the hotel’s on-site aging room and butcher shop) as well as signature specials that go far beyond traditional steakhouse fare. The restaurant features high quality ingredients with all-natural, organic and hormone-free beef, tempered in butter, grilled over mesquite wood. One of the most intriguing menu items: American vs. Australian wagyu main plate: two portions of wagyu served with parsnip puree, granny smith apple and fresh horseradish, paired with a signature side item, such as spinach soufflé with parmesan cream or mushroom tempura with salted plum.
No steakhouse experience would be complete without a raw bar; Stripsteak’s includes selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program. Head this way for more info. >>