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.
We learned early that if you want to be the best at something, you can’t worry about the cost or the trouble. We do things differently, and we do them with great pride and passion.
Our waiters train one year with us, working at almost every station in the restaurant, in our workshops, and on the farm. They then train for another 8 to 12 weeks in the dining rooms before they wait on you by themselves. And they continue to wear burgundy ties for perhaps a year before we feel that they are fully knowledgeable to answer all your questions properly.
We devote space equivalent to 100 dining seats just to offer you the widest selection of wines in the world.
We use only freshly-squeezed juices and the highest quality liquors to prepare your cocktail.
We fly in fresh caviar regularly.
Our seafood is flown here daily so that we can offer the freshest product from all over the world.
We buy veal bones to help us make better onion soup, even though we have (and use) hundreds of pounds of our own beef bones.
We sprout organic land cress seeds in our kitchen, just to add one small flavor ingredient to your salad.
We marinate our olives for at least one month in pure olive oil, herbs and spices, even though you may scarcely notice one on your salad. We grow what we can on our own farm, organically, without pesticides or other toxic materials, and pick your vegetables ripe and fresh as frequently as possible.
We peel your tomato before serving it.
We age your steak as long as we do for the best flavor.
We broil your steak with far-healthier lump hardwood charcoal instead of super- convenient briquettes.
We then cut and trim and weigh your steak only after you have placed your order (with 62 choices to cut, a bit more labor is required than if we just served you several pre-cut steaks).
We make garlic butter for your steak the old-fashioned way, by peeling lots of garlic and blending it with 100% sweet cream butter.
We use hundreds of pounds of 93 score AA unsalted fresh creamery butter weekly in the kitchen.
We prepare all our vegetables either to your order or in very small quantities.
We bake your potato to order (and throw it out if it is baked a shade too long).
We prepare your onion rings so that they are ready when your steak comes off the grill.
We hand-sort our green coffee beans to eliminate every single defect before we roast them (up to eight different beans separately), and then blend our American and Turkish coffee beans each day in our kitchen.
We use three separate grinders so that each of our distinct coffees and blends are freshly ground only to your order. We also brew your coffee strong and believe that only heavy whipping cream is good enough for it.
We use organically grown spelt and whole wheat flour for our freshly-baked breads and toasts.
We make all our own ice creams, sherbets, pies, pastries, hot fudge, whipped cream, breads, crackers, etc. ourselves, so that we might use more exciting ingredients throughout.
We import specialty and hard-to-find products like chocolate, rare liqueurs and flavors from all over the world just to produce a unique dessert.
Perhaps you begin to see, we really do things differently here.
We mean it when we say we want you to have a most memorable evening when you dine with us, tonight and each time you come.
-Bern & Gert Laxer