The chef prepares fresh-caught, spice-rubbed mahi-mahi and Chairman’s Reserve steaks marinated in French sauces amid live music
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Though he boasts a culinary background in French cuisine, Chef Ratib uses his expertise as a springboard for regionally inspired recipes. He enhances fresh seafood and thick steaks with Caribbean spices and exotic flourishes, such as honey sriracha sauce, while paying homage to his roots by spelling out popular French expressions with drizzles of beurre blanc and hollandaise.
At meal’s end, dining companions can retreat to the wood-paneled wraparound bar for cocktails, or shimmy across the adjacent dance floor whilst being serenaded by live musicians.