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Wolfgang Puck's steakhouse inside the Four Seasons Downtown plays against the Manhattan steakhouse template, swapping dark wood and power-broker gravity for modern art and a lounge soundtrack that makes the room feel closer to a dinner party than a boardroom. The menu runs USDA prime, Wagyu, and grass-fed Angus alongside Maine lobster and sashimi, which is either a refreshing detour or a distraction, depending on your theology.
The awards strongest first
- AAA Three Diamonds
- The New York Times 2016 · 1 star · Restaurant Review
One number, weighted & current 71
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