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Bring your appetiteÑChef Tory Martindale offers a snappy modern take on a classic steakhouse. Without the tablecloths and staid uniforms, the room’s relaxed style works perfectly with mix-and-match rubs and sauces for 40-day aged Canadian prime beef cooked on an infrared grill. Start with a steakhouse ÒsushiÓ roll with rare beef, avocado, and sweet soy, or stick to tradition with a well-made caesar salad starring pulled brioche and housemade pancetta. Then it’s on to perfectly seared rib-eyes, classic T-bones, or even the ÒcowboyÓ porterhouseÑa 56oz monster to serve four. The impressive 200-bottle wine list was designed with meat in mind.

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