A Keller-era classic from The French Laundry. The bird is brined for tenderness and roasted to golden perfection. Carved tableside with ceremony. The pan sauce is made from the roasting jus and adds salty richness. Served with seasonal root vegetables. Multiple reviews call this a highlight and a perfect lighter alternative to heavy steaks.
Tips from diners
The roasted chicken for two is substantial and meant for sharing. It's lighter than beef but still feels celebratory.
A Keller signature and Continental classic. The beef is pristine and barely seared before wrapping in finely minced mushrooms and pastry. The dough bakes to golden and crispy. Sliced tableside, the presentation is ceremonial. The Madeira sauce adds richness without heaviness. This is what precision applied to a traditional dish looks like.
Tips from diners
Order the Beef Wellington and request it be sliced tableside — the theater of the preparation is part of the experience.
A simplified, refined take on the San Francisco classic. Ripe avocado, tender crab, and a house-made Louie sauce that's tangy without being acidic. Served on crispy toast. It's light and feels like the ideal prelude to a richer main course.
Tips from diners
Start with the Avocado Louie if you want something light and elegant before your main course.
A retro classic that Keller executes with precision. The lobster is tender and sweet. The Cognac sauce is rich but not heavy — Keller avoids the heaviness that sinks many traditional preparations. Gratinéed until golden, the dish is both luxurious and refined.
Tips from diners
The Lobster Thermidor is theatrical and celebratory without being heavy. Ask the server if it can be flamed tableside.
A straightforward steakhouse cut executed with Keller's precision. The ribeye is sourced for marbling and cooked to the exact temperature requested. Béarnaise — made in-house — adds richness. The simplicity of the preparation lets the beef shine. Reviewers note this as a reliable, beautifully executed steak.
Tips from diners
If you're uncertain about the Wellington, the ribeye is an excellent alternative — simple, refined, and reliable.
The Surf Club Restaurant, opening within the recently restored Four Seasons Private Residences, marks Chef Thomas Keller's first Florida venture. Housed in the historic Surf Club building, the space combines Art Deco elegance with contemporary refinement — handsome vintage bar, plush banquettes, dim amber lighting. The menu honors Continental tradition while reflecting Keller's precision — think Beef Wellington, Lobster Thermidor, and Roasted Chicken for Two. The wine list is carefully curated.
Book through Tock well in advance — this is a Michelin restaurant with limited tables and high demand.
Business casual or above required — no sneakers or casual athletic wear.
The bar area is intimate and has a view of the original Surf Club's history. Request a bar seat if you want a less formal experience.
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