Photo: Courtesy of the Grill at the Setai
The Grill at the Setai—a chophouse featuring 48 leather seats with several freestanding tables, banquettes, and two communal tables (topped by mother-of-pearl) that seat eight and 10, respectively—opened in early March. Property designer Michael Gathy mixed slate with Shanghai brick and teak, later adding a glass vitrine to showcase the stone crabs and cheesecakes, a salumeria to display the cured meats, and 20 feet of floor-to-ceiling wine storage. He also opened the room out to the Setai's courtyard, so guests could enjoy after-dinner drinks under the stars. Executive chef Shaun Hergatt and his staff prepare dishes front and center and go the extra mile, gathering the finest cuts of organic meat from the Niman Ranch and flying in fresh salmon from Scotland and lobsters directly from Maine, and using only the highest-quality local products. The restaurant's wine list features 38 bottles that range from $80 to $650. The Grill is only open during dinner hours, Wednesday through Sunday, and offers valet parking at $13 per car with validation or $24 per car without it.
