Wolfgang Puck and his longtime general manager Adam Crocini intended for this steakhouse to offer fine dining with a casual, modern twist.
So within the dark-wooded, tan leather-chaired, light-fixtured, chatter-filled interiors of this celebrity chef’s only overseas outpost, men in suits and ladies with appetites can tuck daintily into dishes such as a custard-like bone marrow flan ($26) and raw Hokkaido scallops with shaved myoga, kinome and wasabi-kosho ponzu ($38), while sipping on refreshing handcrafted cocktails like She So…Honey! (Old Raj gin, umeshu extra shiso, Japanese cucumber and honey, $22).
While it’s easy to skip straight to the cuts, don’t overlook the luscious pan-roasted Maine lobster with black truffle sabayon – perhaps the most unassuming dish on the menu. Ask to pair the sturdy yet tender American Wagyu (or Angus ‘Kobe Style’ beef) with a palate-cleansing aged Chinese pu-erh tea prepared on the spot. There is also a new pre-theatre menu ($125++).