Cutting-edge culinary creations, incredible flavors, expert techniques, and some of the most creative minds in the world of food: that’s what you’ll find in our kitchen.
Bring on the Funk
Aged 280 days – yes, 10 times longer than the average restaurant steak – a Certified Angus Beef ® striploin turns up the flavor. It’s topped with a buttery scallop and a decadent portion of foie gras – because why not?
Gourmet nibbles and bits appear all the time from the Culinary Center. This spread includes house-made beef prosciutto, Scotch eggs, tenderloin bresaola, bourbon-cured top round, and beef bacon.
Shank You Very Much
A split beef shank bone is the perfect foundation for a bed of delicately-garnished ribeye ceviche with charred tomato, jalapeño and soy sauce.
Seafood R’Evolution, Jackson, Miss.; Restaurant R’Evolution, New Orleans
Winner of two James Beard Awards
Seafood R’Evolution, Jackson, Miss.; Restaurant R’Evolution, New Orleans;White Oak Plantation, Baton Rouge
Louisiana Cajun/creole cuisine trailblazer
The Arthur J, Los Angeles
Michelin-starred winner of Food Network’s Iron Chef Gauntlet Season Two
Executive Chef, The Oak Steakhouse, and Chef/Owner, The Macintosh, Charleston, S.C.
Featured in Food + Wine, Garden & Gun, Esquire, BuzzFeed, Men’s Journal, OpenTable and more
Perini Ranch, Buffalo Gap, Texas
James Beard Award for American Classic Restaurant
Executive Chef/Owner: Ortanique, Miami and Cayman; Zest, Miami and Jama
Zagat’s 10 Best, Food Arts Emerging Tastemaker, Gourmet’s America’s Top Tables Garden & Gun, Esquire, BuzzFeed, Men’s Journal, OpenTable and more