Summary
As the low-carb craze continues to rage, meat-centric restaurants have serendipitously reaped the rewards. So it is no wonder that the ambitious new owners of The Park Steakhouse, Randy Carson and Chef John Halligan, chose to reinvigorate the nine-year-old restaurant keeping the best of steakhouse traditions while employing the fresh and modern cuisine on which Halligan has built a respected reputation.
Here Halligan, a CIA alumnus and former executive chef at Halcyon in New York's RIHGA Royal Hotel and the Regent Wall Street Hotel, anchors his menu with fresh seasonal ingredients, classic technique, and the tried-and-true dishes and customs that define the American steakhouse - the martinis are big, so are the lobsters, and the steaks are dry-aged and well seared.See the full content of this document
Extract
Eating Out: The Park Steakhouse
The two-page wine list concentrates on American estate wineries and offers more than 200 choices. Bottles start at $30, although very few selections are priced under $40. Wines by the glasses range from $7 to $12. A martini menu offers ten types of premium vodkas ($10 to $12), fiv...
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