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From Our Editors
An air of carefully-crafted elegance reigns at The Hunt Room in The Desmond Hotel. Diners can start out their meal with artisanal cheeses from Sweetgrass Dairy or a creamy bowl of cognac-finished lobster bisque. Then there's the beef cuts—an 8-ounce filet mignon dressed up in bearnaise sauce, a 10-ounce New York strip steak with maitre d'hotel butter, and a slow-roasted prime rib in horseradish cream. The seafood shines as well, from the striped sea bass crusted with porcini mushrooms and blanketed in a dried cherry sauce to the jumbo lump crab cakes with Pommerey mustard sauce. Breakfasts and Sunday brunches keep things simple, featuring made-to-order omelets, belgium waffles, and french toast sliced nearly as thick as a Parisian phone book.