Mind-crushingly good pasta dish!!! Pasta a la presse - made with duck, guinea hen and squab roasted carcass. The best pasta plate I’ve had in recent memory
Another winner, the prime rib. Best version I’ve ever had (in my limited experience). I need to check out Smith & Wollensky’s next to compare
This is a quality establishment
Thanks for the review. Is that pasta dish a single serving portion? I am dining there in a week and I am wondering if a single order of the pasta is enough to split for two as an app or if we should also add the crab cake. I will order the prime rib.
I was able to split as an app but we also ordered the crab cake and prime rib!
@Searching4Dunny agreed with @jntcho; portion is not heavy and ok for a single serving portion. The menu has lots of interesting & well executed items worth exploring. I.e this filet mignon with Peconic sauce
Hope you enjoy your dinner next week and do report back.
Looks and sounds superb. I will indeed report back!
I had the ‘a la presse’ here. It was glorious, spectacular to witness. Pretty darned tasty with the pasta too.
I recently had the version at Republique in LA (drizzled over a pie made from the offal of a specially ordered dry aged duck), but I’ve got to say, in terms just of spectacle and tableside serve, this one destroys it. Seemed way taller too 
They told me how much it cost, and I gasped.
Former Four Seasons, now Major Food Group / Carbone.
Standout value given the high prices of most bottles on the list, price about what twice retail would be if there were any available in the US. Delicious. It’s ever harder to find spätlese since so many producers have switched over to dry. 7.5% ABV.
I wish I’d thought to order the pressed-sauce pasta, but this she-crab gumbo was excellent, would have been a standout dish even at a New Orleans restaurant. Went with the soundtrack, which was heavy on Nina Simone.
Scotch broth, deep flavor and delicate.
Roast beef with fresh horseradish and roasted bone. Excellent. Should have shared one order as we ate only half.
Simple very smooth potato with lots of butter. Nice that they didn’t tart it up.
Sauteed spinach, also nice that they didn’t tart it up. The portion was much bigger than the photo makes it look, plenty for two.
Horseradish sauce and mustard. Do some people want mustard on perfect prime rib? I don’t.
Neapolitan baked Alaska. Good, fun, assertive flavors. Didn’t expect chocolate to be a sauce but what the hell. Best maraschino cherry ever.
I’ll probably go back sometime to get that pasta.
Love The Grill. The historic Mies-designed building is a great space; too bad The Pool went private, but it was a good restaurant as well.
nice to see they’re still firing on all cylinders. When Ashley Rath was CDC and Steph Prida was on pastry, the team was stacked with talent. I wonder who the chefs are now.
for 2, we like
From time to time there have been decent relative values on their wine list, at least in champagne. Maybe not so much now. I like that they also have a decent offering of half bottles.
I wish they still did “today’s crustacean.”
IIRC - the server said they picked up the pasta presse from an auction in Louisiana, apparently it’s from the 1840s
Cherries jubilee
