There’s this saying, goes something like...
“When one door closes, another one opens... that leads to a medium-rare filet and a Super Tuscan.”
Yup, that’s the saying. Pretty sure that’s accurate.
Behold SER Steak + Spirits, a massive site for chops, wine and panoramic skyline views, opening Monday atop the Hilton Anatole in the former Nana Grill space.
Back in the Nana days, you knew this spot as a place where fancy people ate fancy food. Well, that hasn’t changed. But the interior has. Now there’s more wood, a new bar and a steak-heavy menu with meat that’s butchered/aged in-house. Also, a wall’s been torn down to reveal the kitchen. So go ahead, toss out some side dish suggestions to the garde-manger.
But first, you’ve got to ride an elevator up 27 floors. Step out to the reception area and note the glass-encased wine room (more on that later). Find a yellow leather chair near the bar and start with a bacon-fat, bourbon-spiked Bull Le Jeune. Then request a table by the floor-to-ceiling windows. Take in the skyline views. Or just look down at your crab cakes and 26-ounce porterhouse. Both are breathtaking.
Now, about those wines. The restaurant’s got more than 400 of ’em and an interactive iPad menu. So scroll through a digital list with the sommelier and find something that pairs nicely with your steak.
Or just check your email.
“When one door closes, another one opens... that leads to a medium-rare filet and a Super Tuscan.”
Yup, that’s the saying. Pretty sure that’s accurate.
Behold SER Steak + Spirits, a massive site for chops, wine and panoramic skyline views, opening Monday atop the Hilton Anatole in the former Nana Grill space.
Back in the Nana days, you knew this spot as a place where fancy people ate fancy food. Well, that hasn’t changed. But the interior has. Now there’s more wood, a new bar and a steak-heavy menu with meat that’s butchered/aged in-house. Also, a wall’s been torn down to reveal the kitchen. So go ahead, toss out some side dish suggestions to the garde-manger.
But first, you’ve got to ride an elevator up 27 floors. Step out to the reception area and note the glass-encased wine room (more on that later). Find a yellow leather chair near the bar and start with a bacon-fat, bourbon-spiked Bull Le Jeune. Then request a table by the floor-to-ceiling windows. Take in the skyline views. Or just look down at your crab cakes and 26-ounce porterhouse. Both are breathtaking.
Now, about those wines. The restaurant’s got more than 400 of ’em and an interactive iPad menu. So scroll through a digital list with the sommelier and find something that pairs nicely with your steak.
Or just check your email.
