So the 1920s place I ate in the basement of when I first got here (the 3rd picture in the column on the right) has a really nice restaurant on top, above/below the stairs style. With Jeff visiting, we hit the upstairs part after he arrived and freshened up. I enjoyed a Tuna Carpaccio with a sweet raspberry sauce and Delicate Sea Bass with asparagus and a veloute sauce. Jeff had one of the top steaks of his life he said.
No wonder, it was a Chateaubriand, the best cut of beef tenderloin. The head chef was french and it really showed with the food. We had to go again later in the week, before Jeff left, and this time I ordered a side of sautéed spinach in a cream "souce," OMG, it was the best spinach I've ever had. It was topped with almond slices and crushed almonds, toasted. Suffice to say I had to go back again just for the spinach..and a Chateaubriand of my own. Also, their Mojito's were surprisingly delicious, satisfying the craving I had for a Brazilian steakhouse experience of the caipirinha (brazilian mojito) and lots of steak (chateau..is like a double cut of tenderloin basically).
No wonder, it was a Chateaubriand, the best cut of beef tenderloin. The head chef was french and it really showed with the food. We had to go again later in the week, before Jeff left, and this time I ordered a side of sautéed spinach in a cream "souce," OMG, it was the best spinach I've ever had. It was topped with almond slices and crushed almonds, toasted. Suffice to say I had to go back again just for the spinach..and a Chateaubriand of my own. Also, their Mojito's were surprisingly delicious, satisfying the craving I had for a Brazilian steakhouse experience of the caipirinha (brazilian mojito) and lots of steak (chateau..is like a double cut of tenderloin basically). 
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