The seven of us were seated at a table with candles, flowers and a linen tablecloth.

An extensive wine list offers local, national and imported brands by the glass or the bottle. Olga and Armando chose the wine while the rest of us started our tour through the menu in preparation for our meal.

The restaurant serves aged beef and a wide array of seafood dishes. All the main courses are à la carte, so side dishes have to be selected separately, and are served "family style." We first chose some appetizers which most of us shared. Olga and Armando got oysters on the half-shell, my daughter and I and my sister and niece had the grilled half artichoke, and my brother-in-law Drew had shrimp bisque. Most of us shared our salads as well, although while the rest of us chose a beautifully prepared Caesar, Olga selected the salad of pear and arugula with walnuts. We all had the opportunity to taste it, and we all agreed that it's one of the best items on the menu.

Now the hard part: The main course. Leila, my 11-year-old-niece, had the hardest time making a selection. Every item on the menu intrigued her, and no wonder. Did she want fish or meat? Osso buco or lobster thermador? She and my sister Cory finally settled on sharing a filet mignon. Armando and Olga shared the special, which that night was a half lobster and a slab of prime rib. My daughter and I shared a New York strip, and Drew chose shrimp scampi. For side dishes we selected garlic mashed potatoes, asparagus and creamed spinach.

Saying "New York strip" or "filet mignon" sounds so... ordinary, but there was nothing ordinary about these cuts of beef. The filet was at least four inches tall while the strip steak covered half the plate. Both were served perfectly medium rare as requested. Olga took one look at our steaks and, as she was cutting into her prime rib, was heard to mutter "Am I glad I am not a vegetarian... "

Everyone decided that the asparagus was perfectly prepared. The garlic mashed potatoes were a hit too: "Just the right amount of garlic," said Armando. "Not greasy." said Olga. Drew didn't care for the creamed spinach because it had nutmeg in it.

Cory decided that she preferred the taste and texture of the strip over her her filet. Leila, after serious contemplation, decided that she liked them both equally. Drew quietly savored his scampi without offering anyone a single taste.

By sharing our entrées and ordering three side dishes for the seven of us, there was little wasted or uneaten food. When the plates were cleared we were offered the dessert menu. None of us shared our desserts.

My daughter decided that she wanted a sweet dessert wine but really knew little about the choices. Our server conducted an extemporaneous tasting for her, with sherry, port and even a bit of cognac for her to sample. His knowledge was extensive, his explanations clear and informative. My daughter finally settled on a tawny port ("a hint of caramel apples," explained our server.)

I love crème brulée. I have sampled the dessert in some of the finest establishments in the world, and I know when it's good and really well-prepared. The best I have ever had was at Wish, the restaurant at The Hotel of South Beach in Miami Beach. As soon as I saw it on the menu, I knew what my dessert would be. Olga and Armando got the same thing; Leila opted for a "fruit soup with sorbet," Cory got the cheesecake, and Drew chose a chocolate mousse with raspberry coulis. All of us, with the exception of Leila, got coffee.

The crème brulée was almost as perfect as it could get, but was nearly ruined by the huge amount of powdered sugar poured all over the top, giving it a starchy feel and adding a sweetness it shouldn't have had. I've had it with a light dusting over one end of the ramekin, but there was way too much of the powdery stuff, hiding the beautifully crackeled topping which makes the dish unique. I scraped off most of the sugar but it still ruined the flavor for me. Olga and Armando didn't mind it as much as I did; in fact, Armando said he liked it.

Cory ate a little of her cheesecake, which had been made individually in a round mold. It had fresh strawberries surrounding it, and a dollop of crème fraiche on top. My daughter decided to take a taste, pulling the plate to her from across the table. Poor Cory never got it back. The two of them decided it was the best dessert they had ever tasted.

Leila was delighted with the presentation of her "soup," which was really pretty, and Drew couldn't believe the richness of his decadent chocolate mousse. We all tasted it, with a warning: "Take a tiny bit, it's really rich." It sure was, and very deeply flavored.

Everyone was really happy with the meal. Drew said it was one of the finest meals he had ever had, anywhere, and definitely the best meal he had ever had in a hotel restaurant. Cory wondered what the star rating was for the restaurant; "It's excellent," she said. Everyone was happy, relaxed and very, very full.

Except that I didn't like the surfeit of powdered sugar on my dessert, we had a wonderful experience. The service, although otherwise impeccable, was very slow, unusual for a restaurant that wasn't very crowded. We enjoyed family time together and delicious food, so the evening was a great success.

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