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  • This is my favorite Steakhouse in town. My favorite cut here is the ribeye cap. If you want to try this cut, it would serve you well to call in advance and have them put your name on one. They'll run out quickly. The cauliflower, we nicknamed crack cauliflower. Order it and you'll see why. The Portobello fries are ordered every time we go. The chef seems to nail the temperature of the steaks every time. For lunch, I like the steak salad as well as the braised short rib grilled cheese. One of the cool things about this restaurant is that they don't charge a corking fee. So feel free to bring as many bottles as you like.
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