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  • Wonderfull experience. Our party of three shared the bone-in ribeye, and it was amazing. Our waiter explained their steaks exceed the USDA Prime standard, and are dry aged for 90 days. The aging process allows moisture to evaporate, and this creates a greater concentration of flavor and taste. Secondly, the beef's enzymes break down connective tissues, and this naturally tenderizes the meat. I wonder if the steak would be even better on the 91st day. The steak was rolled out on a craving cart, and the rib was proudly displayed. Fred Flintstone would be envious. The color was beautiful, and it smelled fabulous. The attendant skillfully carved it up. First he cut away the bone, trimmed the fatty end pieces, and then sliced the meaty eye. It was sprinkled with a pinch of sea salt, and then plated. The steak was cooked perfectly to medium rare doneness (warm pink center). The steak was flavorful and tender. The meat next to the bone and the charred end pieces were especially flavorful. This steak was epic, and sure to be talked about for years. Our waiter was fantastic. He steered us to some excellent recommendations (pun intended). We enjoyed Grilled Octopus, Zach's Chopped Salad, Grilled Asparagus, Charred Corn, and Spinach. For dessert we tried the Chocolate and Peanut Butter Torte, and the Salted Caramel Cheesecake. I recommend all. The restaurant is very classy with one particular distraction. I was seated in such a way that I was facing the full size bull statue. It was very accurate if you know what I mean.
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