Pretty good steakhouse. It's got a nice industrial vibe. I got the French onion soup to start and the grass fed ribeye with the Brussels sprouts side. The soup was interesting as they deglaze the onions with balsamic vinegar which gives the soup a nice tartness that cuts through a bit of the richness. The grass fed beef was done nicely and the Brussels sprouts were very good with the walnuts and cherries. Their barrel aged cocktail was fantastic as well. Overall a great dinner and the server Emily was really nice and patient with all of my comments and questions about the food!