Red Salt Room by David Burke

I was there this evening for a work function. I ordered the 12 oz filet mignon cooked to medium. The outside looked to be done as ordered but it was more rare than anything and it was just warm not hot. A little underwhelming. The space was very nice and the salad and desert were both very nice

The star attraction of this Garden City Hotel restaurant is the dry-aged steaks, which are pretty great, whether or not you believe that chef David Burke's salt brick dry-aging process is really what makes the difference. (The pink salt brick decor provides a subliminal nudge to make you want to believe.) Friendly service, usually willing to talk about the food if it's not too busy. There's an appetizer, "candied bacon on a clothesline", that you should try once, at least, just for the show. I've spent many hours here and at the adjoining King Bar, with which Red Salt Room shares a kitchen and waitstaff.

This place was incredibly good, my entire party of seven loved every app, entree, side, and dessert they tasted, I don't understand some of these negative reviews. Christine was a spectacular server. Just really great all around !!