"Beefbar This Michelin-starred restaurant isunapologetically all about beef. Even the minimalist decor, which relies on an understated organic color scheme, puts the focus squarely on the food. The à la carte menu features hard-to-resist mini burgers—with foie gras, or bacon and lemon sauce, or paprika and sesame seed sauce. There's also a raw bar, with tartares includingmilk-fed veal filet, tuna and sea bass, and traditional beef with caviar. The Great Meat menu showcasesthe main stars, namely American beef, Australian "Wagyu-crossed" beef, Kobe, and Korean shorthorn beef. Each type is offered in different cuts, sizes, and preparations. For any non–beef eaters tagging along, there are other options—pork, fish, risotto, pasta, and all the classic steak-house sides."
