Stripsteak

Michael Mina's new approach to the steakhouse, StripSteak, includes a stylish bar that makes this sure hot spot a quintessential place to eat, mingle and enjoy the classic cocktail experience.

StripSteak entices diners with a menu that focuses on prime cuts of beef from certified Angus beef to American Wagyu. Specialties include slow-poached prime ribs, American Kobe beef short ribs with horseradish-celeriac puree and wine au jus, and salt-grilled Maine lobster with risotto and sweet corn sauce.

Even the appetizers at StripSteak have received Mina's expert touch, infusing them with a whole new palate of tastes. The sublime lobster BLT and tomato soup re-defines the soup and sandwich genre while the artichokes Rockfeller and Kobe carpaccio with Thai tomato salad prove that a steakhouse can excel at more than beef.

Two 12-foot wood-burning grills allow the chefs at StripSteak to cook over several different types of wood, creating unique flavors every night. Six circulation machines allow chefs to utilize low cooking temperatures for slow poaching. This allows dishes like the Snake River Farms beef ribs to cook in oils, butter and juices for eight hours, infusing the meat with flavor and tenderness before it is finished in the wood-burning oven.