the main course. Finished with
a house-made dressing and a
Pecorino Romano crisp, this is
a must try to start or even as a
light lunch—the grilling makes
it feel like much more than just
a simple salad.
As far as appetizers go, the
crab cake—more like a crab
mound—gets high marks both
for taste and presentation. Gar-
nished with pickled vegetables,
the plate is adorned with a de-
licious dijon aioli and a striking
streak of hot smoked paprika.
Once again diverging from its
traditional steakhouse forefa-
thers, Tony's offers a number of
high-quality pastas.
The New Zealand rack of lamb
with a rosemary mustard pan
sauce is cooked exactly to order,
and served alongside fingerling
potatoes and the same grilled
romaine hearts as the grilled
caesar.
The steaks are exactly as
you'd expect—high-end cuts
seasoned and seared perfectly.
Tony's also offers a number of
toppings should you desire even
more flavor.
As for sides, Tony's does it as
well as anywhere, and always
with a bit of a twist. The Brus-
sel sprouts are coated in a white
balsamic to counteract their
natural bitterness, and tossed
61
