Dan's Papers - May 23, 2008 - Westhampton Steakhouse

The charming brick building of the Westhampton Steakhouse has an old boy's club feel - inside, the vaulted ceiling is a waxy pressed tin, which complements the maroon and green décor, mahogany bar and wood staircase. Yet the character of the Westhampton Steakhouse is in no way staunch or conservative - it's elegant and warm, just the place to come with your family, old friends or someone new. But be prepared to eat well - I'd recommend a light lunch if you've got dinner plans.

As a hands-down playground for meat-loving carnivores, the steakhouse features a signature collection of meats, steaks and chops. Whether you're interested in marinated, dry-aged, blackened, boneless, prime, broiled or black and blue, Chef Daniel Litwin knows just how to treat the meat. Litwin has over 30 years experience in the restaurant industry, having worked with the embassies of the Washington, D.C. area and owned and operated the Blue-n-Gold Brewing Company, one of Gourmet's 16 distinctive restaurants of the Middle Atlantic States.

Yet let it be known, although the steakhouse specializes in rich, red meats, it's hardly lacking selections from the sea. To start off our meal, we ordered the Westhampton Oysters - six plump bivalves, these are not your ordinary ice-cold oysters. Topped with Maryland crab, Rockefeller spinach and Swiss cheese, this appetizer was served hot and packed a mellow essence that's typically not associated with one, two, and shuck of this shellfish. Another highlight was the Gorgonzola steak tips, which were served on a blue cheese gratin with potato crisps. Most likely sliced with the finest mandolin, the potato crisps served as large, edible spoons allowing us to gather the juicy tips and full-flavored cheese for an almost overwhelming bite of bliss.

A pleasant garden salad broke up our progression towards the main dish and the crisp arugula and lemony vinaigrette cleared and geared my palate up for dinner. My dining companion ordered the powerhouse dish, the 18-ounce Cowboy Rib eye. Cooked medium, this cut of meat did not disappoint. Thick and tender to the touch, the Cowboy made my guest thankful that she's a carnivore.

I ordered the Chilean sea bass, braised with onion, shallot, tomato, and herbs. This plate was fresh and aromatic and meaty slices of sea bass fell easy with each turn of my fork.

When dessert finally rolled around, we were unprepared for the mountain of flavors presented in the Chocolate Decadence. Served with raspberry coulis, the cake was served warm and was a chocolate lover's dream.

Odds and ends alternatives off the menu include organic, free-range chicken, New Zealand rack of lamb, and if you bring the kids, go no further than the mac & cheese.

Aside from enchanting dining, the Westhampton Steakhouse offers the community much more than just a good meal. Into running? No problem. They host "Monday Night Fun Runs" at 6:30 p.m, open to all ages and the best part is that at the completion of the run, barbecue and refreshments are free. Maybe you like to dance? Then come to the Loft nightclub after 10 p.m, located on the third level (the second level is a nice balcony that overlooks the restaurant) of the steakhouse, where there's a DJ and dancing on all three levels. Perhaps you're more into live music. Stop by on Thursdays for their Jazz Open Mic Night featuring the Swingset Quartet - and feel free to bring your instruments and join in.

Whether you're coming for their daily, three-course price fix, Sunday brunch, or for a glass of wine and live music, the Westhampton Steakhouse is open for dinner 7 days a week beginning at 4 p.m. For their complete menu and daily specials, visit www.westhamptonsteakhouse.com.