Pedigreed beef presented with meticulous techniques. New spins on traditional sides. Frills like a sensual ambience and seductive wine list that thrill. A globe-trotting menu, from Japanese Kobe cuts and domestic wagyu slabs to Florida stone crab and chicken liver paté. Welcome to the debutante party of the modern American steakhouse, where the beef comes of age for nearly a month, then presented to the world after the flourish of a 1,700-degree broil.
In this bold bistro of cozy and romantic banquettes where both the epicure and neighborhood diner will meet and meat, start with enticingly fresh appetizers such as the cool and briny oysters, titillating tuna tartare and bountiful Caesar salad. The namesake steaks come in a variety of cuts and sizes, marbling and tenderness, from porterhouses for two to a hanger steak never to let go of, a gripping rib-eye and the piece de resistance, Kobe beef raised in Japan. Add some kicks with sides such as the sweet braised carrots, unbelievably crispy hash browns, garlicky creamed spinach and hot onion rings. To sweeten the deal, make room for carrot cake with ginger ice cream, peanut butter and white chocolate mousse with banana ice cream, lemon meringue pie with blueberries or a cheese selection. And a wine to accompany every step of the way from the extensive list.
|Atmosphere:||Stylish and Modern|
|Dress Code:||Smart Casual|
|hours:||Daily 6:30 AM - 10:00 PM|