THE Blvd Restaurant and Lounge

The kitchen anchors the week around dedicated menus: a three-course midday menu rotating through tuna poke and Korean fried chicken, alongside mid-week and weekend roasts. On Wednesdays, Chef Colin Bedford serves Beef Wellington wrapped in sour cream pastry with truffle duxelle, followed on Sundays by a traditional feast of slow-roasted prime rib and braised short rib paired with Yorkshire pudding and caramelized onion soufflé. Inside, widely spaced tables keep daytime conversation manageable, though portions lean notably generous across both multi-course specials and standard fare.