In a town that celebrates new restaurant openings andavant-garde chefs and cuisines, Gordon Grill is a timeless gem that has aged gracefully, much like fine wine.

To start, try the cold capellini pasta with truffle vinaigrette. Also highly recommended are the foie grasserved with a tart raspberry sorbet, and seared Hokkaidoscallop dishes. The trio of soups served in little espressocups, featuring a chicken consommé, mushroom soupand lobster bisque, should not be missed.

All these set the stage for the meats, which are thehighlight of the meal. Selected from a meat trolley that iswheeled to the table and carefully weighed and slicedbefore returning to the kitchen, the meats are seasoned and seared to perfection. While the wagyu and Angus steaks are undeniably delicious, the lamb chops are also decidedly impressive—juicy, flavourful, and tender. For dessert, don’t miss the crepes suzette flambéed tableside.