Fine steaks, broiled at 1,800 degrees. Certified Black Angus and imported USDA Prime, carved and served the old way — unhurried.
View The MenuWe serve only two kinds of beef: Certified Black Angus, selected for marbling and raised without shortcuts, and imported USDA Prime — the top three percent of American beef. Every cut is hand-trimmed, seasoned with salt and patience, and finished under our infrared broiler.
No sauces required. Ask anyway — the béarnaise is excellent.
Long-bone showpiece, carved tableside.
Strip and filet, either side of the bone.
Center-cut tenderloin, butter-soft.
The trio takes the corner stage at seven. Standards, slow-burners, and a horn that pairs well with a Manhattan. No cover.