The Grill on the Alley

Tableside Caesar Salad

Tossed at your table in the traditional preparation — proper anchovy backbone, enough lemon, and a showmanship that still lands even if you've seen it before

Lobster Bisque

Cream-forward and richly built, with a clean lobster flavor that avoids the over-thickened trap most steakhouse bisques fall into

Crab Cakes

Lump crab with minimal filler, pan-seared to a crust — a reliable seafood opener in a mostly meat-focused menu

Bone-In Ribeye

The flagship cut — well-marbled and served with the fat cap rendered properly, benefiting from the kitchen's experience cooking this one steak thousands of times

Filet Mignon

Tender and precisely cooked — the safer crowd-pleaser for guests who want the experience without committing to a bone-in cut

Prime Rib

Slow-roasted and carved to order, offered when available — the au jus is clean and the horseradish cream cuts through the fat correctly

Creamed Spinach

Rich and properly seasoned — one of the better renditions of this steakhouse staple, not over-thickened or watery

Onion Rings

Stacked tall and fried to order with a crisp, greaseless batter — a crowd-pleasing side that holds up through the meal

Cheesecake

A classic New York–style finish that lands solidly without reinventing anything — fine for the occasion, not a destination dessert