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  • If there's one thing I'm an expert in, it's high end steak. I've done all of the classics (Peter Luger, CUT, Rathburn, Gibson's, etc). Steak 44 is definitely in the top 5. They execute absolutely everything well, from the moment you arrive until you exit the restaurant. It's modern and sleek inside with an open kitchen. There are a few tables with glass windows that allow you to view the entire line while you dine. You can request these tables in advance, and it's amazing. They also have a great raw bar as you enter the restaurant. Service is top notch. There are a good 3-4 waiters per table. Our waitress was still in training, yet she was probably one of the best waitresses I've ever had. She knew the menu extremely well and coursed everything appropriately. The fresh baked garlic Parmesan and sea salt bread is amazing. It comes out piping hot in a skillet and is so rich. I could be happy with a few baskets of this and call it a night. The pork belly appetizer was excellent, seasoned with Asian sauces and tender like butter. The truffle baked potato and mushroom blend were excellent as well. But the star of the show was he Steak. A perfect 22 ounce bone in ribeye medium rare and charred. As a steak expert, I do not say this lightly...the best ribeye I've ever eaten. Better than Peter Luger. It cut like butter, I barely needed a steak knife. The fat was rendered perfectly. For dessert, do not leave here without trying their legendary beignet tree. Served with creme anglaise and Nutella sauce.
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