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  • I'm not one for meeting my meat before I eat it, so the working butcher shop with side of cow in the window wasn't appealing to me, but my husband thought it was cool. In the rustic modern entry there is a nice bar, and the butcher, sawing away at tonight's selections. It's all kind of upscale ranch house kitschy, and it works. The food was excellent, the details of which I'll get to after the dining experience itself, which is quite the show. Our server was a very friendly guy, who proceeded to explain all the cuts of steak, and the most popular side dishes, along with the best way to order. Then he brought out a huge chop board with about half a dozen different Flintstone sized tomahawk cuts and others to show us. The presentation was a bit over the top and long, but he was so nice, and concise with each description that we enjoyed it. Really, the service was impeccable, and a highlight as much as the food. I started with the berry mojito, which was fresh and delicious. Then we had 3 'small plates' that we shared of avocado toast, risotto, and asparagus with fried egg, while our steaks cooked. All three were excellent, w the avocado toast being the best. Next our steaks arrived. We both had the rib eye end cap and it was unctuous! The sear and crust was perfect, the flavor great, however my husbands was a bit blue, being about 1/4" thicker, but presumably cooked no longer. This is the reason I didn't give 5 stars. My biggest pet peeve in a steakhouse is when it's not cooked to request. They're all served with homemade garlic potato chips and a Rockefeller stuffed mushroom. Both were tasty, but I thought the chips not a great side because of the constant need to put your utensils down to eat them. You can also choose a sauce out of six, though the steak was so good it wasn't needed. Still, the red wine Demi and bearnaise were great. Lastly, the bathroom was like a spa, with a bowl of salt scrub for your hands that was divine. A nice touch. We will definitely return!
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