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  • Very cool concept, hip environment, great menu selections, and good service all around - however, the kitchen does not live up to expectations. The restaurant concept itself is a very good idea - farm to table menu (with a focus on grilled steaks) in a contemporary setting. Several larger table seating options for larger parties. The restaurant offers a wide selection of cuts of steak to meet any preference. They do offer several grass fed steak options which is a bonus and not common in the food scene in Cleveland. For appetizer, we ordered the cocktail shrimp - although this is a different take on the traditional shrimp cocktail, it was not anything too unique. For the main entree, we decided to go with the New York Strip steak sample, which is basically strip steak from 3 types of beef - one grass fed, one corn fed, and another dry aged. Personally, I think this would be a good dish to share amongst 2 people as the quantity is perfect for 2 individuals and additionally, you can order a different cook for each of the steaks, so if your partner enjoys a more well done cook and you like medium rare - this would be possible as these are separate cuts. The recommendation here would be to get the grass fed beef cuts medium to medium rare as these tend to be less fatty. For those who like medium well or well done, would recommend the more traditional corn fed cuts of meat. The cook of the meat was on point, however, we did not feel the quality of the steak for the price point and additionally was not a big fan of the seasoning. We also ordered the grilled cauliflower and sauteed mushrooms as sides - both were above average. Overall, no huge complaints for the restaurant, however, the food provided by the kitchen did not meet the expectations based on the with the restaurant environment or price point. The restaurant definately has potential - the menu is on point and environment is great - just need to get the food amped up.
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