Willard Hicks Campbell

Ribeye

The prime cut to anchor your meal — look for the bone-in version if offered, with good marbling and a proper sear

Filet Mignon

A tender, lean center-cut that pairs well with classic steakhouse sauces — a safe bet for those who prefer butter over fat

New York Strip

The middle ground between the ribeye's richness and the filet's tenderness — a house staple at most steakhouses of this caliber

Classic steakhouse sides

Creamed spinach, loaded baked potato, and mac and cheese are the expected lineup — solid execution is the bar and they typically clear it