The Marriott gets a meaty upgrade
Returning to your roots can be extraordinarily fruitful: Drag Me to Hell reminded Sam Raimi that an audience will eat up chills regardless of budget, while returning to Buddhism reminded Tiger Woods that the press will just eat up anything. Going back to where it all began, the Marriott Grosvenor House, with JW Steakhouse
Officially launching today, JW's the first European installation of the hotel's new Southern US-style signature restaurant, a move inspired by JW Marriott's down-home restaurateur beginnings; augmented by an outdoor terrace, the open, wood- & leather-decked dining area's mellowly lit by cylinder-within-cylinder hanging lights, with menu items scrawled temptingly on a huge back-wall blackboard ("I will chew with my mouth closed, I will chew with my mouth closed..."). Prepared by a former Dorchester head chef on a 650 C grill, the USDA cuts run from the "Oscar" fillet (topped with lump crab meat, asparagus & béarnaise), to the 14oz New York strip, to the preposterously large "Tomahawk", a 32oz on-the-bone ribeye that will have you undauntedly declaring "no matter what occurs, I will find...a way to finish this steak". Non-bovine goodness includes Maryland-style lump crab cakes, 12-hr BBQ-braised short ribs, and bacon-wrapped meatloaf w/ bourbon mushrooms; there's even a dedicated potato menu, featuring a marshmallow-crusted bourbon sweet potato mash and a "giant" three cheese/ sour cream/ bacon-stuffed potato that's been "twice baked" -- once more than Bill Clinton and your parents ever admitted to.
There's also a dedicated bourbon bar featuring single barrels/rare/ regular whiskeys (avail with house-made jerky in a 4-strong "small batch sampler"), plus cocktails like the "Mayfair Manhattan" (Blantons/ maraschino liqueur/ orange bitters/ bourbon cherries), and a hot-served Makers Mark, raw cane sugar & hand whipped cream concoction called the "Kentucky Coffee" -- if that's how you deal with your hellish mornings, it's you who deserves to wear a Masters jacket.