First of all, thank you for all the great information. I have been reading chowhound for the last two uears, have posted infrequently, but have benefited from the wisdom.
I have been on a pseudo-Ornish diet for the last four months, and we finally caved in- I needed a good steak. Having tried Morton's, Abe and Louies', and Flemings in the past, we attacked the Oak Room.
Envirorment- Beautiful roon, if you are into the dark wood sort of thing. Matches the food nicely.
Service- Old-fashioned, a la Locke-Obers in the 60's. Many waiters hovering, but in a nice, non-threatening sort of way. Water glasses never empty, and everything dealt in a solicitious manner. A little overwrought, but again matched the type of food.
Wines- List is mediocre and overpriced, with famous names with off vintages, and popular Californians not deserving popularity. Having checked a version of the list on a previous visit through the hotel, I asked if we could pay corkage and bring our own wine (really an issue only for me- wife is pregnant.) Not allowed, but this may be due to state law-a shame. A glass of Schlumberger Riesling was corked. Waiter smelled it, which he should not have done,may have agreed, and it was replaced. The original bottle went back to the serving area for the next customer. A Yering Shiraz went with the food.
Food- Best steak I have eaten in years. The rib eye having that unmistakable musky taste of dry aged meat, and the filet tender beyond belief. Mashed potatoes excellent. Sauteed spinach reheated. Seafood appetizer not bad, but the lobster a little dried out. Fresh horseradish accompanied the food- a very nice touch. Caesar salad somewhat lackluster in freshness and lustiness.
Price- Very expensive.
Summary- Steaks reign supreme here, and the entire experience was pleasant and a throwback to the time I was in college, worried about getting into med school. I would go back in an instant, and order just a steak and a martini.