At the gorgeously remodeled Hotel Paso del Norte, there’s a story in every corner and the ultimate steakhouse on the ground floor. Our evening began with cioppino, mussels and clams in an herby tomato broth, which we accompanied with a Oaxaca old-fashioned made with smoky mezcal. Prime beef carpaccio with pickled fennel set the tone for the entrée to come, the highlight of which was a six-ounce A5 Miyazaki Wagyu strip loin well worth the $140 price tag for those who collect unforgettable dining experiences. Indulgent sides included shepherd’s pie and truffle mac and cheese. For dessert, you should go directly to the Panna Cotta Creamsicle.
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The ultimate steakhouse is on the seventeenth floor of the gorgeously remodeled Hotel Paso del Norte.