I enjoy a beautiful dining room, but what keeps me thinking about a restaurant afterward is usually more specific: a bite I wish I hadn’t agreed to share, a recommendation that nudged me toward something unexpected, or the feeling that I’d happily spend another evening at that table. That was the payoff I was looking for at High Stakes; not simply a good meal, but a reason to come back.

I received a discounted meal at High Stakes as part of my attendance at the International Food Wine and Travel Writers 2026 Conference. I paid for the discounted meal myself.

A Seat at the Table

The Peacock Lounge is High Stakes’ first impression. As you enter, a teal-colored welcome had me all in during the cocktail hour. A life-sized peacock adds a theatrical flourish. Its plumage echoes the lounge’s rich navy-and-turquoise palette. Against an Art Deco-inspired backdrop, the bird feels like a fitting mascot for a space that isn’t shy about showing off. It invites you to pause and take in the setting instead of rushing to your table. It introduces the evening ahead.

The main dining room featured burgundy walls with a beige plumage bouquet in the center of the room. Crystal chandeliers added an elegant touch. Attention to details like acoustics and sound systems made the room fit for royals.

I visited as part of the International Food, Wine, and Travel Writers’ Conference, where they bought out the restaurant for a private dinner. While my visit was only 18 days after the restaurant’s opening, I didn’t experience any of the bumps that you often find in a new restaurant. We approached the menu with enthusiasm, hoping to sample cocktails and appetizers without rushing. The experience was well-paced, with a short pause between the entrée and dessert. We had enough time to freshen up without missing the service.

The Opening Hand

I started with a French 75, a champagne cocktail made with gin, fresh lemon juice, a bit of sugar, and Champagne. It was bright, citrusy, and bubbly. The lemon adds a refreshing tartness, and the gin brings in some botanical notes. The bubbles make it feel festive. I’d order it again.

We spread our bets across three appetizers: steak tartare “tonnato,” gougères, and Balik-smoked salmon loin on brioche. The tartare stood out, mixing a classic steakhouse dish with a unique tonnato twist. The gougères, savory cheese puffs, offered a nice contrast to the raw beef.

The Balik-smoked salmon loin on brioche rounded out our starters, pairing smoky, rich salmon and caviar with buttery bread. These three dishes gave us a variety of flavors and textures to enjoy before the main course. My favorite was the salmon-and-caviar brioche, with the warm gougères a close second.

Where the Stakes Were Highest

The highest expectations rested on Chef Bartolotta’s Signature Filet Mignon. I ordered the seven-ounce portion, and it arrived medium-rare, seared on the outside and topped with the porcini mushroom-bone marrow herb crust. I lost my poker face the moment I tasted the steak.

The first bite delivered a strong beef flavor, and the texture was tender and well-seasoned. The Barolo wine sauce added richness. I enjoyed the crust because it added something out of the ordinary to the filet.

Across the table, my dining companion had salmon, which offered an alternative to those who don’t enjoy beef. If I were choosing between the two on a return visit, I would order the filet mignon again, because this is a steakhouse after all. That said, the salmon looked enticing.

The Side Bets

The potato mousseline was a side bet that paid off. Silky smooth, it brought a luxurious texture to the plate and gave me a reason to linger over each forkful. It may have been a supporting player, but it was hardly an afterthought. It would be a sure bet on a return visit.

The wilted spinach added a vegetable counterpoint to the potatoes. It didn’t need to compete for attention; alongside the mousseline, it helped round out the meal. I once learned in a cooking class that not every dish in a meal can be the star. Not every side has to steal the show, and spinach played a delightful supporting role.

The Details Beyond the Plate

At this price point, attentive service is table stakes; the difference is in the details. Our server described the wine choices and recommended pairings that helped us choose.

The pacing was well done, with a well-timed pause between the entrées and dessert. It made the service feel personal, rather than simply a sequence of plates arriving and disappearing.

One More Round

I was ready to fold before dessert, but one look at the menu kept me in the game. We settled on the Sweet Payout of Baba au Rhum Martinique featuring white chocolate-crème Chantilly and Martinique Dark Rum. The cake’s sponge texture contrasted with the Martinique dark rum’s vanilla and oak flavors, rounding out the rum’s herbal sugarcane notes. The dessert was rum-forward, and while the portion was average, it was still enough to share.

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Was It Worth the Wager?

The meal had an approximate value of $150, including filet mignon entrée, dessert, and tax; gratuity was included. My meal was discounted as part of the conference. This reflects its approximate value, not an amount I paid.

For me, the strongest argument for the price was the overall experience. The teal Peacock Lounge and its life-sized peacock made a memorable first impression, while dishes such as the silky potato mousseline gave me something to appreciate beyond the décor.

At $150, I’d approach this meal as an occasion rather than an everyday dinner. The payoff was the chance to settle into a distinctive setting and enjoy an evening that felt different from the routine.

For someone planning a celebratory meal, I’d recommend prioritizing the entrée and dessert. The main dish includes paired sides. If that leaves you full, still share a dessert. That would give you a wonderful meal in a royal atmosphere.

The Final Verdict

A restaurant named High Stakes invites you to keep score, but my final verdict comes down to the overall experience. Chef Bartolotta’s signature filet mignon with porcini mushroom-bone marrow herb crust added something more unusual than the typical steakhouse sauces that accompany similar cuts. At the same time, the restaurant’s décor made me feel almost like a queen. I’ve eaten in hundreds of upscale restaurants, but the atmosphere here holds all the aces.

I’d return for Chef Bartolotta’s signature filet mignon, and next time I’d explore other options on the dessert menu. Several options were tempting, and I love chocolate, so that’s my next bet.

The restaurant’s name sets a high bar. On this visit, High Stakes lived up to its name. Would I come back? You can bet on it.

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