The height of contemporary cuisine is realized at Chic, where the freshest ingredients of the wild are evolved for a modern palate. Proteins that pack a punch—beef rib-eye, lamb chops, Mediterranean sea bass—are treated to the delicate drizzle of sauces made from scratch. Salt is sea salt. Cream is crème. And truffles mingle with champagne for a butter sauce that surpasses all expectation. Most intriguing: The first dry-aged steaks at sea, each hand-selected and aged for nearly four weeks to achieve the pinnacle of flavor, tenderness and aroma. This prime beef is joined by Maine lobster, veal Parmesan, grilled branzino and more succulent dishes paired with addictive sides and irresistible desserts.
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