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 USDA — only 2% of all beef is graded prime, required to age a minimum of 4 weeks.
The restaurant also features Certified Angus Beef, specialty selected highly marbled USDA and premium never-frozen seafood.
While steaks and chops make up the heart of the menu, the resortâ€™s Executive Chef Hector Espinoza and restaurant Chef Johnny Farro innovated unparalleled appetizers and extraordinary desserts, which helped the Sunset Grille achieve AAAâ€™s elite four-diamond status â€“ a rare feat for steakhouses.
Chef Farro is now the dedicated restaurant chef, delivering over 20 years of restaurant experience to the already legendary culinary team
When asked to suggest a perfect dinner combination, Chef Farro does not hesitate and order the Chop House Martini Salad, with Romaine Lettuce, Hearts of Palm, Sliced Egg, Tomatoes, Blue Cheese, Bacon, Sweet Pepper and creamy Chopin Vodka dressing, served â€œShaken not Stirred;â€ the Lobster Bisque baked with a Crispy Pastry Crust and flavored with a touch of cognac, and the popular Rack of Lamb featuring Four Double Cut Chops, with Mint Pesto, Roasted Tomatoes and Onion Confit.
The latest restaurantâ€™s menu revision included the introduction of some interesting dishes such as 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 Asia Style Salmon & Scallops, escorted by wakame salad and served over soba noodles.
The Sunset Grille always endeavors to exceed guestsâ€™ expectations by purchasing the very best products available and preparing them in accordance with a combination of â€œtried and trueâ€ as well as cutting edge contemporary methods, Espinoza 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.
Open for dinner from 6 p.m. to 11 p.m. every night, indoor and outdoor seating.