BUTCHER’S BLOCK

New chef de cuisine Jordan Keao has taken over the reins at contemporary wood-fire restaurant Butcher’s Block. The new menu draws on the chef’s Hawaiian heritage and deep passion for wood-fire cooking, featuring the finest selections of meats, seafood and vegetables from around the world. Rather than just grilling meats, his use of wood fire is often unexpected, such as in a burnt béarnaise that complements the sweet, lightly grilled King Crab. He also uses wood fire for the Grilled Irish Oysters Nage, which features shellfish poached in baskets over flaming logs.