From Our Editors
Conrad’s Restaurant & Alehouse has a split personality. The golden lighting and warm tones of its restaurant, where families and couples chat intimately, belie the presence of its adjoining alehouse, which harbors a 400-square-foot golf simulator. Roomy enough for eight players, the virtual-golf enclosure uses E6 live-motion software to whisk golfers to cyber versions of iconic links such as St. Andrews and Pebble Beach, where celebrity golfers have been known to roam the greens in stretch golf carts. Elsewhere in the the lively bar area, revelrous patrons sip frothy American craft beers and icy cocktails in the glow of HDTVs as the sounds of live music and pool balls ricochet off vibrantly lit walls.
Back in the dining room, dishes prepared to patrons’ specifications by executive chef Charles M. Perkins and his staff populate tables set with understated elegance. Preparing each of the items on their eclectic menu from scratch, the talented team plates meals rich with flavor fusions culled from French, Italian, and contemporary American cuisines. Their burgers and hand-cut steaks, such as the au poivre filet with cognac cream sauce, promise tender bites with warm centers and savory seasonings. And their seafood preparations, such as the seared mahi mahi or the walnut-encrusted trout, arrive at tables fresh from their natural habitats of sprawling oceanic sandcastles.