They really stand up to their claim of being a modern steakhouse with a flare for raising the bar on an American staple. The chef does a great job of incorporating farm fresh ingredients which can add to the experience of trying combinations you would not normally get at other restaurants.
|Flight of Flavor|
I ordered the Deckle special. Deckle is the grillable top part of the rib-eye and is packed with flavor. It was cooked perfectly. It was served over a bed of risotto with a tomato ragu and sauteed mushroom, onion and asparagus salad.
|Custom Gin Jello Shooter|