The Grill at The Setai’s New Menu

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The Setai has reiterated its simple-sophisticated creed with a re-launched of The Grill. Chef Jonathon Wright’s (along with sous chef Anthony V) revamped farm-focused menu encourages shared portions of the highest quality organic beef, cured meats and raw bar. For example, the grand plateau fruit de mer is a multi-tiered, ecstasy inducing celebration of the sea: whole poached Maine lobster, boiled gulf shrimp, jumbo stone crab claws, blue crab claws, Alaskan king crab legs, manila clams and mussels a la vinaigrette, along with Chefs Creek pickle point (pure ivory meat with a big, creamy flavor) and blue point oysters. The Grill also now offers Jamón Ibérico de Bellota, the finest Iberian ham-as well as the priciest in the world (we’re talking upwards of $96 a pound). It’s made from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal; their diet mainly consists of acorns, thus having a significant impact on their flavor. Prized for their smooth texture and rich savory taste, the acorn diet also makes much of the fat oleic acid-a monosaturated fatty acid that actually lowers LDL cholesterol and raises HDL. So it’s not only delicious; it’s also good for you. And the Setai is one of the only places to feature it, as imports have only just begun in 2008. It would also be remiss of us not to mention down-to-earth sommelier Dwayne Savoie, an expert in uncovering hidden values from around the winemaking world. Just ask him and he’ll snag the perfect pairing from floor-to-ceiling wine and champagne cabinets. An extensive showcase of carefully considered selections, it’s the perfect way to toast the essence of the new Grill-being transported from rustic heart to lavish luxury that celebrates simple idea; good food and good wine. Call 305.520.6000 for more info.

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