Best Restaurant Chain (2001)
The cuisine isn't chain-style, either. The fish is always market-fresh, and you can always get Pacific swordfish, Hawaiian mahi-mahi and yellowfin ahi, or California bluenose bass, served grilled, baked or blackened. Other preparations are more creative, like pan-seared sea scallops in ginger-soy broth, ginger-crusted miso halibut, or sesame-crusted salmon with coconut peanut sauce. Meats are a marvel, too, particularly the succulent prime rib, rack of lamb and filet mignon. Nothing beats the salad bar, either, groaning with a huge, gorgeous collection of things like fresh-tossed caesar with real anchovies, hearts of palm, marinated vegetables, and two kinds of rich, salty caviar.
Chain or not, we're charting our course to Chart House.
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