The Sunset Grille at the Radisson Aruba Resort Casino & Spa needs no introduction. The award winning American steakhouse with its chic, cosmopolitan atmosphere headlines Prime Beef, the highest grade U.S.D.A — only 2% of all beef is graded prime, required to age a minimum of 4 weeks.

Also on the menu, Certified Angus Beef, specialty selected highly marbled U.S.D.A., and premium seafood.

While steaks and chops make up the heart of the menu, the resort’s Executive Chef Matt Boland and Executive Sous Chef Hector Espinoza innovated unparalleled appetizers and extraordinary desserts, which helped the Sunset Grille achieve the Triple AAA’s elite four-diamond status – a rare feat for steakhouses.

Recently, Chef Boland helped usher in a new era in modern cuisine, having recruiting Chef Maarten Smeets, a great addition to the already legendary culinary team. Chef Smeets spearheaded the evolution from traditional old world steakhouse cooking into new low cal, low fat spa cuisine.

The new dishes are balanced by enhancing flavors with citrus, spice and herbs and taste is elevated by marinating, smoking and grilling, Smeets explains.

“We now use many more herbs, vegetables, grains and fibers,” adds Boland, “all designed to sustain a healthier life style; and we stay away from saturated fats and refined sugars, as well as use salt sparingly,” he informs.

“The Sunset Grille kitchen,” Boland reveals, “uses no trans fats, and our guests,” he banters, “stay healthy, wealthy and wise with our new and exciting spa cuisine.”

Among dishes pictured here, the Sunset Grille’s famous Chop House Martini Salad, with Romaine Lettuce, Hearts of Palm, Sliced Egg, Tomatoes, Blue Cheese, Bacon, Sweet Pepper and creamy Chopin Vodka dressing, served “Shaken not Stirred;” and the popular Rack of Lamb featuring Four Double Cut Chops, with Mint Pesto, Roasted Tomatoes and Onion Confit.

New dishes on the Spring menu include Tuna Tataki, Sesame Rice Cracker crusted Tuna served rare with Thai Chili and Ginger; Roasted Loin Veal Chop, Apple Chutney, Maple Balsamic Glaze with a Garlic & Spinach Custard and Stuffed Quail, three roasted farm raised Quails stuffed with Gorgonzola Polenta, served with Wild Mushroom Risotto.

The Sunset Grille always endeavors to exceed guests’ expectations by purchasing the very best products available and preparing them in accordance with a combination of “tried and true” as well as cutting edge contemporary methods, Boland explains.

Simply put, the Sunset Grille culinary team buys the best products, and cooks them the best way they know, refusing to cut corners, especially when it comes to buying, aging and cutting meat. No wonder the readers of Caribbean Travel & Life named it the top restaurant in the Caribbean.

 

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