From the South Florida Sun-Sentinel

The Addison / Boca Raton

Sun Sentinel

June 19 2009

2 E. Camino Real, Boca Raton

561-395-9335

theaddison.com

Cuisine: steakhouse/American

Cost: expensive

Hours: dinner Tuesday-Saturday (closed Sunday and Monday until September)

Reservations: any size party

Credit cards: AE, DC, D, MC, V

Bar: full service

Sound level: moderate, unless seated too close the live music

Outside smoking: yes

For kids: high chairs, boosters, menu items on request

Wheelchair accessible: yes.

First impression: Open since 1999, The Addison has become a classic special occasion spot. Expectations run high at restaurants of this ilk because they can sometimes rest a little too firmly on their laurels. While food and service are good at the Addison, I wish both were more consistent.

Ambience: Still one of the most beautiful restaurants in South Florida, it's built in the former offices of Addison Mizner and set around a fountained courtyard shaded by huge banyan trees. Inside, the restaurant could better honor its history, by freshening up such things as paint and traffic flow, better aligning it with newer steak places. Lights flickered throughout our meal. Music was a little too loud inside, although it was perfect dancing volume for the big parties sitting outside.

Starters: The raw bar includes East Coast oysters ($2.50 each) and classic jumbo shrimp cocktail ($16). We loved the lobster spring roll ($14) with mango cilantro dipping sauce, no longer a permanent menu offering. Hearts of Romaine ($6 half/$9 full) are served with white anchovies, toasted crostini and creamy Caesar dressing. You might also consider filet carpaccio ($14) or the Addison lump crab cake ($15) served with mustard cayenne butter sauce.

Entree excellence: Steaks are king here and the 20-ounce rib eye ($44) did not disappoint. The house steak sauce is perfect—not too sweet, not too vinegary. Kobe skirt steak ($38) is served with a confit of wild mushrooms in a jumbo onion ring. A popular daily special is Lobster Whiskey ($95 for 3 pounds). The lobster is removed from the shell and cooked in a creamy whiskey sauce before being placed back in the shell for serving. Unfortunately, the lobster was overcooked when we tried it. Other inventive seafood preparations include Hawaiian Volcano Tuna ($30), served with wasabi mashed potatoes and baby bok choy. Bronzed #10 Jumbo Scallops ($30) includes orange braised hearts of palm, arugula salad and golden fig sauce. There's also a small pasta selection where you'll find classic Bolognese ($15/half, $26, full) as well as toasted orzo shrimp and clams ($17.50/half, $34 full), with tomato concassee and white wine clam broth.

Side issues: The steak side dishes include the usual hash browns ($8) and steamed asparagus ($9), but don't leave here without trying the sauteed Brussels sprouts ($9), which will convert even the most hardened anti-Brussels sprouts palate.

Sweet!: The beignets ($10) have become famous here. But other desserts include chocolate peanut butter pie ($9), Key lime tart ($8.50) and cheesecake lollipops, with a kind of crunchy fried coating, with a trio of dipping sauces ($10)

Dining deal: The restaurant recently reduced prices on many menu items. From 5 p.m. on weekdays, the bar offers a menu of such $5 treats as teriyaki filet mignon lettuce wraps, calamari, crab cake minis and quesadillas.

— John Tanasychuk