The aged beef is USDA prime and cooked exactly as ordered. The crab cakes contain sweet lump meat, not filler. The cold, crisp Caesar salad with shaved Parmigiano-Reggiano is a model of its kind. Valet parkers trot. Computerized reservations are made and kept.
Waiters whisper soothingly.
Salt levels approach those of the Dead Sea. Wine prices are expense-account hefty. If you can handle all that, say hello to a suburban steak house that really works. Conceived as a stylish, comfy laboratory in which food and drink pairings may be explored, Doug Strickland and Jamie Adams Mediterranean bistro offers seasonal, albeit notably saline Cal-Italian cuisine. Menus suggest wines for almost everything.