The restaurant is located on 71st floor of the Intercontinental Hotel. It is part of the Wilshire Grand Center and is the tallest building west of the Mississippi River. As one can expect, the views are phenomenal. There is valet parking at the hotel. We made reservations ahead of time and arrived a few minutes early. Our table was already ready and we were seated quickly. The ambiance and decor are elegant, while still being comfortable. It was fun to see the conversation chairs in the bar area. They are vintage 3 seat chairs which were used in the past for a couple and their chaperone. Our server was excellent and was very familiar with the menu and answered our questions. The menus are backlit. It's pretty awesome. Eliminates people shining their phone flashlights everywhere for a less cringe experience. Started with lobster bisque because it was a cold and rainy day. Very nice bisque that arrives with a skewer of lobster. If I had to find a fault, a touch under seasoned. For mains we split the 32oz Australian Wagyu Tomahawk and added on the A5 Wagyu Striploin. The quality and flavor of the steaks was stellar. On par with Wolfgang's Cut. A5 Wagyu Striploin came out perfect. 32oz Tomahawk was slightly above medium rare, but the meat is so tender it didn't worry us. It's a thick cut so likely just residual heat cooking. The steaks arrived with two salts and two mustards. Pink salt, lava salt, a yellow horseradish mustard, and a purple grape mustard. All were excellent. This was the first time I have ever eaten steak with mustard. It is good. Older reviews mention a steak guy, a mustard guy, and maybe even a steak knife guy. None of that was offered and might no longer be available. Perhaps it ended due to the pandemic? We didn't ask. Garlic-roasted seasonal forest mushrooms and a roasted vegetable medley were enjoyed for sides. Both were excellent. We also tried three sauces. Three-pepper cognac, Au Poivre, and Bernaise. Au Poivre was my favorite, bernaise for my wife. While all were good, we kept gravitating back to the mustards and salts. We would likely cut back on sauces for the next meal. No dessert due to being completely stuffed. Yes, it is an expensive meal, but the quality of food and the level of service you receive are worth it.