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  • This is a one-night stand I will dream about for a long time...It was one of those perfect dinners that will bring me back to Scottsdale. BLT, you done good. Meat: 22oz, bone-in ribeye....child pleazzz, this is Mr. Meat you talkin about. I could breathe in the 8 oz filet. Wait, let's start from the beginning. Wine was a Justin Cab. I am part of the wine club and it was reasonably priced. Man, the wine is marked up like a chalkboard. Then, on to appetizers: the Hamachi and Tuna Tartare was unreal. I followed up with a decent Caesar (could improve the salad). But the fish was fresh and the dressing was unique and colorful to the palate....whatever the hell that means...it's good yelpers. Back to meat: the ribeye was cooked to perfection. I get excited when I hear a restaurant cooks their meet over 1500 degrees. You know you are going to get a seared damn locking in those juices. Also, they serve it on a 500 degree plate. Issue of cold steak: resolved. The sides were Jalapeno mash (bueno), potato gratin (decent), and poached green beans (others ate that rabbit food). Ambience: traditional. Dressy, but not pretentious. Service: great. Multiple runners picking up plates and ensuring your food was delivered in a timely manner. 5 out of 5 ribeye!
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