From Our Editors
The chefs at Wildfire Steakhouse & Wine Bar are proud of the gourmet dishes that leave their kitchen. Surf—including grilled salmon, mahi mahi, Cuban lobster tail and Barramundi with lemon-lime butter sauce—joins turf inside a dining room clad in warm, cherry-red woodwork. In-house sommeliers stand ready to suggest the perfect pairing from a list of 6,000 bottles and single-serving barrels containing 900 kinds of wine. Alongside the Wine Spectator–acclaimed wine service, bartenders slake other thirsts with martinis and imported beers.