& Inn: Shaw's Restaurant is the ground floor of a 1950s-vintage
hotel that's been made more like an Inn, with adjoining rooms
combined into getaway suites.
The wood paneled-dining
rooms have tall ceilings and a stately air. The menu reflects the
diversity of the patronage. The left side is all-American and never
changes. It doesn't have to, listing hand-cut steaks and chops done
over a high-temperature chargrill (the apple-wood smoked pork chops
are particularly compelling if you can handle a 1-pound chop), and
the seafood is either broiled or fried.
The right side of the
menu is a daily-changing list that explores different American and
foreign regions week by week - rotating in a few favorites a few at
include soft-shell crab week and, immediately following New Year's
Eve, three weeks' worth of spa menus featuring low-calorie and
The wine list has
great depth of California cabernets, chardonnays and merlots. Shaw's
is one of the few restaurants that will lay down wines to age.
lunch and dinner daily.