Our Tour

Our Tour

MY FATHER’S PASSION

I like to think that my father’s passion or some say, obsession, for quality and freshness was handed down to me. He was painstakingly committed to serving only the very, very best, even if it meant more work and time for preparation, or a higher price paid to begin with the best raw products. I am proud and excited to carry on his passion. My father always believed in evolving, growing, and learning more. He knew that in this business he was a student for life. If the most important factor in a successful restaurant is consistency, then the second is probably the willingness to push yourself to do things better, healthier and tastier.
Oyster lovers will be thrilled to find a variety of this succulent shellfish on the menu as well. Whether it is Snowcreeks, Kuma- motos, or Olympias, our oysters are bagged straight from aquaculture oyster beds and flown overnight to our kitchen.
Like my father, I am a great believer in farm-fresh organic produce. That is why we grow what we can on our own farm, organically, without pesticides or other toxic materials. Whether it is from our own farm or another established place, from greens to carrots to cherry tomatoes, you can taste the freshness with every bite.
To showcase a product’s true flavor, we cook several items on a “La Plancha” or chromium griddle and use all-stainless steel cookware. Stainless steel cookware is non- reactive, allowing us to sear our seafood, foie gras – anything – at a high temperature without fear of the pan imparting any flavor.
With both, all you taste is the authentic flavor of the food. If it sounds like I share my father’s obsession for quality, you are right. Because of this, we will continue to ensure that every detail of your dining experience is perfect – from the minute you speak to our Maître d’ to the time you put down your napkin.
My father’s passion and commitment led him to develop the fine art of steak. Today, as we strive to maintain my father’s standards and feel his continued inspiration, we find ourselves developing the fine art of the dining experience, the natural progression of my father’s life’s work. We hope you know that it is all for you.
-David Laxer