It's only when the bill is slipped under the door that she realizes that "all expenses paid" doesn't cover dry cleaning, champagne, and room-service ribs.
Of status burgers served with champagne, and chicken wings and ribs, and 18 napkins per person per dinner.
It boasts $44 slow-roast, dry-rubbed prime rib au jus, $465 bottles of Roederer Cristal Champagne and 45 chandeliers made of 15,000 pieces of crystal.
Appetizers include smoked baby back ribs with creamy coleslaw; Champagne-steamed mussels with roasted garlic grilled toast; spicy salmon tartar with wasabi caviar and wonton chips; and cornmeal-coated calamari with red chili tartar sauce.
It would be nice to know how to whip up braised short ribs with almondine rémoulade and country greens strained through champagne and drizzled with truffle oil, or something like that.
To accompany wine, spirits and cocktails — including the Empire, made with gin, dry vermouth, orange liqueur, lemon juice, raspberry and Champagne — there is a small selection of food, like rib-eye sliders and a toasted cheese sandwich on brioche.
It's pricey, but you get champagne and caviar blinis as an appetiser, followed by lobster to start, Glenarm salt aged rib of beef au poivre, fondant potatoes and greens for main, followed by tarte tatin and chocolate hearts.
Other successful entrees were the fork-tender braised short ribs with button mushrooms, baby carrots and horseradish mashed potatoes; monkfish medallions accompanied by spinach, fingerling potatoes and Champagne beurre blanc; and a crunchy pork paillard piled high with arugula salad.
