Polo is not your average steakhouse.
Polo’s menu focuses on the highest quality and cuts of beef featuring foreign and domestic wagyu, local seafood options, raw bar items and a variety of shareable steakhouse sides. Pair your meal with one of 40 by-the-glass wines or indulge in a bottle from a cellar of 650+ labels. And as for dessert, a must-try is the New Haven Cheesecake, Chef’s grandma’s recipe, topped with seasonal fruit.
meet our executive chef
Chef Judd takes traditional steakhouse dishes, elevates and transforms them with modern techniques. He combines his artistry and craftsmanship with wood, iron and even electricity to add detail into platters and carve decorative utensils out of steak bones. These handmade treasures are used alongside a beautiful collection of brass and antique items to create dramatic plating presentations that complement his innovative take on a traditional steakhouse menu.
a bit about our
With two sommeliers on staff, Feliciano Perez and Michael Pickering, and Mayur being a winery owner himself, Polo boasts a collection of over 650 bottles and pours nearly 40 different wines by the glass. Carefully curated with plans to expand to 1,000 labels, the entire collection focuses on new world wines, balanced with old world, and classic California cabernets.
The cocktail program at Polo is run by Lead Bartender, Blake Byram (Morton’s Steakhouse, Ironside Fish & Oyster). When creating the cocktail menu, Blake wanted to maintain the classics, but highlight amaro which is evident in the menu with eight out of 10 drinks containing the Italian digestif. The cocktail menu brings approachability and light-hearted humor to the steakhouse experience with fun names, such as the Fashionably New or the Man With a Hat On, Polo’s take on a Manhattan, made with Templeton Rye, Carpano Antica Formula, Averna and orange bitters.