
Based on 2,522 reviews
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The core of the kitchen's identity — prime dry-aged steaks with a deep, minerally crust and a burgundy interior; the kind of steak that doesn't need sauce
A heritage cut served in the classic style — slow-roasted, sliced tableside, with natural jus and horseradish; the dish the restaurant has been known for across generations
A textbook classic — large, cold shrimp with a sharp horseradish-forward cocktail sauce; the kind of opener that sets the tone for a proper steakhouse meal
A tableside preparation in the old tradition — creamy, anchovy-driven dressing, properly dressed romaine; not reinvented, just executed as intended