I'm gonna have to give this place a perfect rating. From reservation to bill the staff was on point. But to the part I enjoyed most...
Ordered:
bone marrow - this was delicious...served on toast and some secret slaw salsa concoction...we finished two of these.
seared foie gras - this was good but a bit on the bitter side...thinking the reduction sauce was completed on time so it left a bit to be desired but the foie was perfect and the figs balanced it well.
calimari - was one of the best i've had...soft and the batter was seasoned to perfection...you almost didn't need a dip. that good.
black truffle mash - only had a couple spoon fulls of this as I could feel the butter clogging my arteries just smelling it. it was very good though and nice compliment to the steaks.
porterhouse - aged and cooked with TLC. couldn't ask for more here.
NOW for the main event! The server suggested this Wagyu / Angus cross bred cow called the Australian tomahawk chop (think bone-in rib eye with the dark fatty outer cap trimmed)...another yelper said theirs wasn't that good, however, ours was insanely flavorful and was awesome.
Great steakhouse...but call early because they fill up quickly.