Beef Wellington Steakhouse and Social club appeases appetites with choice cuts of steak and savory chef specials found on a generous menu of seafood, salads, sandwiches, and other upscale steakhouse fare. An appetizer of clams casino—with New England littleneck clams baked with shallots, red peppers, and bacon, and topped in casino butter ($14)—is the perfect way to accentuate a debate with your steak knife over the military applications of a steak knife. For entrees, rekindle meat-devouring instincts with one of Beef Wellington's quality cuts of Harris Ranch beef, grass-and-grain-fed to achieve maximum flavor and tenderness, like a free-range lawn mower. Unextinct carnivores can satisfy insatiable incisors with a 10-ounce filet mignon plate paired with chive mashed potatoes, market vegetables, crispy leeks, and a cabernet demi-glace ($45), and taste buds leaning toward a savory sea snack can relish the crab-encrusted chilean sea bass ($36), served with confetti rice, market vegetables, and citrus herb beurre blanc.
There's an art to picking a steak. As the chefs at Prime will tell you, a steak should have just the right amount of marbling, which makes the meat retain tenderness and develop more robust flavors during cooking. That's why father-and-son duo Steven Pellegrino Sr. and Jr. insist that every steak be cut from USDA prime beef. They also insist upon fresh seafood, lining up catches such as sea bass and line-caught swordfish for their chefs to transform into flavorful entrees, as well as a roster of sushi and sashimi.
Outfitted with a supper-club atmosphere, Prime dazzles with its decor as much as its menu. A pianist lights up the ivories nightly, each scale undulating through a posh interior of chandeliers, marble floors, and a martini-centric bar. A dedicated butcher's area lets patrons take a hands-on approach to dining by picking out their own cuts of meat—a favorite feature of Zagat and other delighted reviewers. Premium spirits, cigars, and velvet feedbags can also be brought and stored in Prime's inscribed liquor cabinet for enjoyment throughout the evening.
Big Al's Steaks stays true to their state of origin, assembling a menu of authentic Philadelphia-style cheesesteaks on foundations of bread imported from the City of Brotherly Love. Jaws stretch as wide as a grounded child's imagination as companions devour the cheesesteak sandwich, a plump feast escorted by traditional east coast accouterments of thinly sliced rib eye and a choice of Cheez Whiz, american, provolone, or mozzarella cheeses. Hot roast-beef slices swim in italian-spiced gravy atop the roast-beef sandwich, and meatballs made from freshly ground rib eye keep each other company inside italian rolls on the meatball sandwich. Ten toppings, such as fried onions, pizza sauce, and sauerkraut, extend their condimental services toward stuffing sandwiches, and one-pound of monster fries metes out thick bites of potato doused with Cheez Whiz, onions, peppers, and mushrooms. As they gobble, duos can slurp soft drinks and toast each other over a shared appreciation for carbonation or a mutual disdain for losing three-legged races to anthropomorphic tripods.
Patrons at Red Rock Oasis & Grill can bite into tear-jerking wings, chew through meaty burgers, and peruse the diverse menu to pick from 20 beers on tap. Dip Red Rock boneless wings ($9.99 for 10) in seven sauces, or order the maximum-heat Cosmic sauce and use it to deice your space shuttle. The glow of 42 plasma TVs and projection screens illuminates Double R burgers ($9.99) dripping with barbecue sauce, overlaying their smoked-bacon slices with images of sportsmen sprinting, spinning, and flying away gripping their winged helmets. Red Rock baby back pork ribs soaked in citrus-chipotle sauce ($11.99 half rack, $18.99 full rack) appease flavor-starved palates, and Maine lobster-stuffed ravioli with bacon float idly in cream sauce ($19.99). Red Rock Select, the house lager, smooth-talks palates with its light, malty taste, and beers on tap, such as Guinness and Stone IPA, cry out for attention. The cinnamon-infused, pastry-wrapped Xango cheesecake ($4.99) lives up to its namesake, a Greek village carved from a single puff pastry.
When discussing the inspiration behind his love of cooking and hospitality with reporters from the Sun Sentinel, Michael Tatton credited his father, saying, “I was fascinated by all the people my father knew and the different foods he introduced us to.” Following in his dad’s footsteps, Michael opened Thai Spice more than two decades ago at the young age of 19. Today, Michael continues to captain the restaurant, which The American Academy of Hospitality Sciences honored with the prestigious Five Star Diamond Award for excellence in cuisine and impeccable service.
Deep in the kitchen, Michael and his chefs place innovative spins on traditional Thai dishes using flavorful spices and premium seafood, meats, and vegetables delivered fresh daily. Pots of curries and tom yum soup simmer on the stoves, as lobster, duck, and Chilean sea bass sizzle in pans. Meanwhile, grills crackle with fine cuts of steak, and plump chickens roast over open fires.
Out in the dining room, tropical fish glide through the salt waters of towering tanks among swaying plants and colorful rocks. Blue lanterns dangle from the ceiling, casting a warm glow over white-clothed tables and intimate booths. The walls feature exotic artwork depicting traditional Thailand scenes, from elephants raising their trunks to a businessman who went on a soul-searching trip to find his inner sassiness.