This award‑winning steakhouse welcomes guests with a dimly lit dining room framing a menu centered on premium beef and fine seafood. The kitchen concentrates on classic steakhouse technique, offering cuts such as an 8 oz filet mignon alongside free‑range chicken and seasonal shellfish. Sides and small plates range from truffle mac and cheese served in a small pot to spring plates featuring elements such as mignonette, pear, cucumber, goat‑cheese croquettes and a champagne vinaigrette. A 400‑bottle wine list of New and Old World wines complements three‑course prix‑fixe menus, while service and presentation favor confident, traditional execution.