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| - The highlight of this place is, without a doubt, that they serve grass-fed steaks at legit prices! I ordered the hanger steak and the wife had the Spencer steak. Both were absolutely excellent. They were cooked and seasoned almost perfectly. The atmosphere is great, the staff is great, the bar downstairs has a great sangria. Overall, I think it's my new go-to steakhouse. The prices for the quality of food you're getting is just amazing.
Aside from our main dishes, we had the mashed potatoes and the asparagus with fried egg. Both were also amazingly delicious. One of the waiters came by and asked out of curiosity why I'd ordered the asparagus and I had to admit it was a legit question. Not usually two things that I ever would have thought to put together. My answer to him was, "Well, I like eggs and I like asparagus, so I figured I couldn't lose." I was right. It's a combination I never would have thought of that goes together very well. The sauce on the plate is also delicious, and the flavors all just go together.
They brought out bread while we waited for our appetizers, which I usually don't eat. I made an exception this time and ended up eating all four pieces. It was very very good, and apparently very high quality because I didn't feel terrible after eating it. I have found that the higher the quality of ingredients in a few foods I avoid -- like bread, for example -- the less terrible I will feel. I still shouldn't have eaten it and felt the effects later, but I don't regret it. The bread was delicious and was high quality.
There are three things that I was not too happy with during the meal. One, I ordered the bone marrow appetizer and the waiter came back about 10 minutes later to tell me that they were all out of bone marrow. I wish he would have known that when I ordered it, and I wish they wouldn't have run out! Not a big deal, since this is what made me order the asparagus and egg which ended up being delicious also. Two, the hanger steak was cut incorrectly. A steak like this needs to be cut across the grain of the meat, otherwise the fibers in the pieces are very long and it makes the steak chewy. Thankfully, the steak was cut in such a way that as I made the pieces smaller I was able to cut them across the grain myself and the steak was definitely cooked just right so it was perfect when properly cut. Third, and this was the case for both my and my wife's steak, the char on the outside was a bit heavy on the ends. Two small bites of each steak on the ends was very charcoal-like, with that sandy texture and bitter taste. It doesn't extend too far into the meat so you're just losing the nice seared exterior of these two very small parts of the meat, and I ate them anyway. Just something that I'd like to see them be more watchful of.
This place is definitely a 5-star-worthy steak house, and if you're trying to eat Paleo you can just chow down on grass-fed steak and a bunch of Paleo-friendly appetizers and have a great night out.
Pro tip: a Spencer steak is s boneless ribeye; also called a Delmonico steak in some places, but really it's just a ribeye. The Spencer steak here is ~$10 cheaper than the bone-in ribeye. You get the same great cut of meat and more for your money by weight, but you miss out a bit on the little something extra of flavor that the bone imparts.
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