Restaurants

Tucked away on the second floor (hence the name) and more, shall we say serene, than the Westin’s boisterous Oceanaire, this Scotch lounge/modern international restaurant was still feeling around for sure footing during review visits. But there’s quite a bit of promise, given chef J. Chastain’s penchant for solid technique. Ingredients are fresh, slices of sashimi grade tuna melt on your tongue and homemade pasta is cooked perfectly al dente. Although the cooking seems understated and the room feels like, well, a dressed up hotel space, an emphasis on quality shows through.

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