Palm Beach.- "Because all cuts of Angus Beef are not created equal," says General Manager Jeff Lesker, "the Sunset Grille restaurant, is raising the bar on contemporary American cuisine, a notch higher. Angus beef," he adds, "is indeed the choice of top steakhouses everywhere and it is known for its superior tenderness and rich flavor. But within that category, buyers beware - all cuts of Angus beef are not created equal."
Since opening in the year 2000 Lesker recounts, the Sunset Grille has been recognized as THE place for USDA Prime beef and other highest-quality meats and seafood. The resort’s culinary team does not compromise and serves only the best food available on the world market.
"With less than two percent of American beef outstanding enough to earn the coveted USDA Prime rating - all Prime is not equal," Lesker explains. Because variations in marbling, texture, and color can make a tremendous difference, the Sunset Grill steaks are hand selected, aged anywhere from 21 days to four weeks, hand cut to the exact weight stated on the menu, then carefully trimmed and in the case of the New York Strips, Porterhouse and Ribeye just enough fat is left for proper cooking, and the Porterhouse is a true Porterhouse, bone in with both filet and strip sides.
"It’s all worth it," says Executive Chef Matt Boland, "to make sure each item is the best of the best. "The food at the Sunset Grille," Boland declares with the greatest confidence, "is guaranteed to provide a mouthwatering culinary experience." Serving big, honest, comfort dishes, beef strictly US certified black Angus, and fish, Pacific Northwest Salmon and Chilean Sea Bass always totally fresh, having never seen the inside of a freezer, the restaurant instantly became a bastion of authentic American cuisine and a popular favorite on the restaurant scene.
At the end of May the resort’s fantastic Sunday Brunch, an already widely acclaimed weekly affair, will be transformed again into a more interactive and exciting experience. "We will be introducing a New Orleans Jazz Brunch," says Barry Berner, Director of Food & Beverage, "making wonderful brunch classics with innovative twists. We frequently make menu adjustments," he adds, "and all changes always relate to customer feed-back."
With a boutique style selection of wines on the wine list - with a Californian emphasis, the Wine Spectator Award as well as the AAA 4-Diamond Award three years in a row, the plans for the upcoming launch of a new brunch concept, represent the continuous evolution at the heart of the Sunset Grille philosophy.
