The Sunset Grille at the Radisson Aruba Resort & Casino needs no introduction. The award winning American steakhouse with its chic, cosmopolitan atmosphere headlines Prime Beef, the highest grade U.S.D.A. Only 2% of all beef is graded prime, aged a minimum of 4 weeks. Also on the menu Certified Angus Beef, specialty selected highly marbled U.S.D.A.

While steak and chops make up the heart of the menu, Executive Chef Matt Boland and Executive Sous Chef Hector Espinoza innovated unparalleled appetizers and extraordinary desserts, which helped the restaurant achieve the Triple AAA's elite four-diamond status - a rare feat for steakhouses.

Recently, Chef Boland helped usher in a new era in modern cuisine. He spearheaded the evolution from traditional old world steakhouse cooking into new low cal, low fat spa cuisine.

The new dishes are balanced by enhancing flavors with citrus, spice and herbs and taste is elevated by marinating, smoking and grilling, he states.

"We now use many more herbs, vegetables, grains and fibers," says Boland, "all designed to sustain a healthier life style; and we stay away from saturated fats and refined sugars, as well as use salt sparingly," he informs.

"The Sunset Grille kitchen," he adds, "uses no trans fats, and our guests," he banters, "stay healthy, wealthy and wise with our new and exciting spa cuisine."

Among new dishes just introduced are Maine Lobster Cocktail, with Mango, Black Bean, Cilantro Corn, Salsa, Purple Potatoes and Citrus Chili Vinaigrette; Fresh Local Fish "Catch of the Day," Mahi Mahi, Snapper or Grouper fresh from the dock; Chilean Sea Bass, Seared Fillet of Sea Bass with Fennel and Blood Orange Salad, Red Pepper Polenta and Almond Aioli; and an instant hit, ordered many times each night Asian Scallop Stir-fry, Jumbo Scallops with Cucumber Sesame and Wakame served over Soba Noodles.

The Sunset Grille always endeavors to exceed guests expectations by purchasing the very best products available and preparing them in accordance with a combination of "tried and true" as well as cutting edge contemporary methods, Boland 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.