"The interior is infinitely brighter than its predecessor, with two dining rooms that feature antique accents, leather booths, dark woods, rattan, local artwork, a fireplace, and select pieces from Slatkin's personal collection. A long Rossi marble bar stretches through the dining room, offering a spot to sip on cocktails like the Wilkes' Steakhouse Manhattan made with bacon-infused bourbon and rye."
"Meals at the Wilkes may start with molasses bread with salted date butter, steak tartare, and raw oysters. Larger, crowd-pleasing plates include fish and chips, a latke-encrusted chicken schnitzel, and a wedge salad garnished with Point Reyes blue cheese, organic egg, crispy prosciutto, and pepitas. Steak spans cuts like a flat-iron, a 32-ounce rib-eye, and a wagyu New York strip steak from Snake River Farms; each is served with a choice of classic sides like creamed spinach, mashed potatoes, and honey-glazed heirloom carrots."
Dana Slatkin and Brian Rigsby opened The Wilkes on November 4 in a historic Brentwood building. The Wilkes occupies the former Brentwood Restaurant & Lounge and was redesigned with Fettle Design and Schoeplein Architects, updating the 1954 Alfred Topper Wilkes interior to a brighter, modern-classic space. Two dining rooms feature antique accents, leather booths, rattan, local artwork, a fireplace, pieces from Slatkin's collection, and a long Rossi marble bar. Charles Miller and Steve Wallace oversee a drinks program with cocktails like a bacon-infused Steakhouse Manhattan and a seasonal featured winemaker series beginning with Marc Gagnon of Caldwell Vineyard. The menu ranges from molasses bread with salted date butter, steak tartare, and oysters to fish and chips, a latke-encrusted schnitzel, and steaks from flat-iron to a 32-ounce rib-eye and Snake River Farms wagyu; desserts are by pastry chef Yesenia Cruz.
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