如果你去斯普林菲尔德希尔顿酒店（Hilton Springfield）30层的Nick & Nino’s Steakhouse Penthouse，充满现代感的装饰会使你眼前一亮，菜单上的牛排和海鲜让人食欲大振，城市美丽的景色尽收眼底。但是，首先这家新餐厅是如何设计出来的呢？
酒店总经理Michael Fear表示：“我们先从菜肴着手。”之前，酒店顶楼是好几家餐厅的所在地，在过去三年，顶楼一直用于宴会租赁。但是去年11月迎来了它作为餐厅再次开张的最佳时机。
Fear表示：“我们讨论了四五种模式，并将它们一一展示给一些人。”最终，牛排餐厅的主题胜出，一部分原因是因为酒店的餐饮总监Keith Loukinen曾在迈阿密滩Shula的牛排餐厅担任行政总厨。
领导Nick & Nino’s厨房的斯普林菲尔德人厨师Steven Butts表示：“我们是一个对海鲜要求很严格的牛排餐厅，并受到亚洲影响。”他是Griffin高中（如今的Sacred Heart-Griffin）和埃文斯顿肯代尔大学西餐西点项目的毕业生，他之前工作过的餐厅包括：John Hancock Center的Signature Room餐厅、芝加哥Louie’s Chophouse餐厅以及圣路易斯丽兹卡尔顿酒店（Ritz-CarltonHotel）。
菲列牛排（filet mignon）、肋眼牛排（rib-eye）、大丁骨（porterhouse）、纽约客牛排（New York strip）和牛羊排骨全都是菜单上的经典老菜。用餐者可以从各种面包（蒜香味、蓝纹奶酪味、蘑菇松露味、山葵味）和酱汁（比尔纳斯酱、白兰地胡椒酱、松露波多里酱、波旁威士忌烤肉酱、野蘑菇酱）选择自己喜欢的食用。
餐厅提供30种红酒、白酒和汽酒。一个自动酒类保存系统使得更高端的酒从里面流出。酒倾倒进瓶内过后，氮气被注入瓶中，能够保持酒的品质和新鲜度长至60天。
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19F
Nick & Nino's: Steak, seafood and a 30th floor view
If you go to Nick & Nino’s SteakhousePenthouse on the 30th floor of the Hilton Springfield, you’ll notice thecontemporary decor, the steaks and seafood on the menu and the stunning view ofthe city. But how is a new restaurant put together in the first place?
“We started with the type of cuisine,” saidMichael Fear, the hotel’s general manager. Formerly the home of severalrestaurants, the top floor of the hotel for the past three years had been usedfor banquet rental. But the time was right last November to reopen it as arestaurant.
“We talked about four or five concepts and showedthem to a couple of people,” Fear said. Ultimately, a steakhouse concept wonout, partly because the hotel’s food and beverage director, Keith Loukinen, hadworked as executive chef at Shula’s steakhouse in Miami Beach.
“We’re a steakhouse that is heavy on seafood andwith an Asian influence,” said chef Steven Butts, a Springfield native who helms the kitchen atNick & Nino’s. He’s a graduate of GriffinHigh School (now Sacred Heart-Griffin)and the culinary arts program at KendallCollege in Evanston. Among the restaurants where he haspreviously worked: Signature Room in the John Hancock Center and Louie’sChophouse in Chicago, and the Ritz-Carlton Hotel in St. Louis.
Filet mignon, rib-eye, porterhouse, New York strip and vealand lamb chops are some of the aged meats on the menu. Diners can choose from avariety of crusts (garlic, blue cheese, mushroom truffle, horseradish) andsauces (béarnaise, brandy peppercorn, truffle bordelaise, bourbon barbecue,wild mushroom).
About 30 bottles of reds, whites and sparklingwines are offered. An automated wine preservation system allows higher-endwines to be poured by the glass. After pouring, nitrogen is pumped into thebottle, which can preserve quality and freshness for up to 60 days.
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