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  • Excellent carpacio and great pretzel bread before the meal. The pretzels went really well with the mustards that they bring with the steaks. I don't think the steak needed any condiments. I ordered the Wagyu (grass fed) 6oz filet mignon with wasabi mustard, he got the USDA (corn fed) 8 oz filet topped with mushrooms and Armagnac and green peppercorn sauce. They do blacken the steak which may put they temperature a little higher than what you're used to. I got med rare, and could've went a little less, he was happy with the medium. The meat was so tender and juicy. I don't think paying $20 more for the Wagyu was worth the flavor, but it's nice knowing the cows were fed grass. We picked the brussel sprouts with bacon as the side, the bacon chunks were pretty big. We ordered a bottle of pinor noir from Oregon which went really well with the meat, unfortunately I don't remember the name but I can recall the label. We finished with coffee and split the "baked alaskan" which had a raspberry sorbet and a chocolate cake. They also give chocolates and brittle with the bill. The service was outstanding, the atmosphere was wonderful. Though this wasn't the best steak I have eaten. The experience was fantastic! Reservations are a must on weekends.
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