About
Step into the eternal darkness that is the mysterious Wellington and you may wonder if that grand mahogany door is really a portal to another time and place. The look suggests 2 a.m. at a private club of the 1920s where high rollers and powerful politicians rendezvoused and luxurious vices were celebrated. A flock of assorted chandeliers flies at various heights from the peaked ceiling and behind the five seat bar, glass shelves filled with fine liquors gleam in front of sparkling mirrors. The Wellington's epicurean joys are rooted in executive chef Brian Johnston's respectful, savvy reworkings of classic dishes. Perfectly charred steaks and crispy duck confit are the kinds of dishes that grace the menu. The house specialty, beef Wellington, perfectly cooked medium filet mignon, Cremini mushroom duxelle with flakey, golden brown puff pasry. The Wellington offers a martini list awash in creativity and perfect wine pairings with over 40 choices, both domestic and international.
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