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  • Red is always a favorite. The key to a good steakhouse is the right equipment, broiling steaks at 1800. Red has it, secondly getting the internal temperature right, Red gets that right too. Red also has a great wine list and a extremely knowledgeable sommelier, Cirrus is great and he knows his Italian Reds expertly. The sides are good and they change them up with featured sides like truffled mash potatoes as well as a special mac and cheese. Service is always excellent, an abundant group of waiters. The ambiance is nice, hip steak house (lots of Red get it), nice booths and limited tables. You can also eat at the bar area (not available on opentable.com) you have to call. I had the antipasti and chili calamari to start, both were good. Perhaps a charcuterie (go to Lolas to check theirs out) plate should be offered as well. The Red salad was excellent, I had the NY strip USDA and the two others had USDA rib eyes. Steaks were cooked to perfection. The sides were broccoli, truffle mashed and 4 cheese mac and cheese. All were good as described. The three of us shared the donut holes, always a good ending at Red. a nice bottle of Red wine and dinner for 3 for $375 (incl tip) they better get it right and they do.
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