You already know about this place. Here’s how you do it: Make a reservation well in advance because, let’s be honest, you want a table by the window. When you arrive, order a Matured-Fashioned, which is the Grill’s optimized version of an old-fashioned, although in this case the whiskey is Woodford Reserve Double Oaked, the bitters are a resurrected formula from more than a century ago, and the sugar is wasanbon, the highest grade of Japanese sugar, made only on Shikoku island. Then order a classic Caesar salad, followed by either a Kagoshima Satsuma sirloin or, if you really feel like splashing out, the Kobe sirloin. Add the duck fat potatoes and the mixed mushrooms, a bottle of one of the 1,800 (mostly American) wines the Grill keeps in its cellar, and finish with a Kougyoko apple pie that will blow the doors off any state-fair winner.

You may also like