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From left, general manager Aaron Cramberg, chef Kevin Rusk, co-owner and chef Bob Brazell, beverage director Ray Edwards and former owner Dino Karagiannis Credit: Michelle Volansky
The cocktail program includes six signature drinks. From left, the Rat Pack, a riff on a Black Manhattan finished with a spritz of Laphroaig 10 and the Tullamore DEW and blackberry-based Irish Crush. Credit: Michelle Volansky
A Tenderloin Room classic, the Pepperloin a la Tenderloin is available with a selection of sides like broccolini with crispy garlic and Parmesan. Credit: Michelle Volansky
Four dry-aged steaks are regularly on offer, including a 22-ounce cowboy rib-eye. They can be topped with a variety of compound butters, crowns and sauces. Credit: Michelle Volansky
Escargot swim in a white wine-lemon butter sauce and are topped with a house-made Strega-leek jam. Credit: Michelle Volansky
A scallops and potato starter features pan-seared diver scallops and crispy fingerling potatoes atop a bed of chive sour cream. Credit: Michelle Volansky
Broiled bone marrow is served with toast and a parsley-fennel salad with charred citrus vinaigrette. Credit: Michelle Volansky
The bar menu’s Dino Burger pays homage to former owner Dino Karagiannis. It features two 3-ounce patties, American and Gruyere, house-made bacon, caramelized onions, iceberg lettuce and a steak sauce aioli. Credit: Michelle Volansky
The dining room seats around 90 diners with another 12 seats available at the bar. Credit: Michelle Volansky
Co-owner and chef Bob Brazell explains the custom grill at the heart of The Tenderloin Room’s renovated kitchen. Credit: Michelle Volansky
Brazell has revived the Tenderloin Room’s original logo, now emblazoned on the hood of the restaurant’s kitchen. Credit: Michelle Volansky
The pass at the kitchen was expanded and will eventually seat six at a chef’s table. Credit: Michelle Volansky
The 12-seat bar features a new top from local woodworker David Stine. Brazell said the historical stained glass ceiling was cleaned and recolored, then backlit with LED lights. Credit: Michelle Volansky
The renovated dining room received a fresh coat of paint, new carpeting and a mosaic-topped fireplace, but kept the room’s historical dark wood paneling. Credit: Michelle Volansky
A deboned, roasted half chicken is a specialty French breed, poulet rouge from Joyce Family Farms. Credit: Michelle Volansky

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