Based on 3,174 reviews
A slow-roasted centerpiece cut served with au jus and horseradish — the kind of dish this type of restaurant is built around, and typically their most consistent performer.
Tender center-cut filet, often the choice for guests who want a clean, buttery steak experience without the char-heavy intensity of a ribeye.
A combination plate pairing steak with lobster tail or large shrimp — the steakhouse classic that plays to both sides of the menu and tends to be a crowd favourite here.
