Guests often leave this upscale steakhouse feeling like part of the family. The Halls — Bill, Jeanne, Tommy, and Billy — go out of their way to ensure everyone is having a good time. On the menu, you’ll find some of the best cuts in town, including the gigantic 34-oz. long bone tomahawk ribeye and a 22-oz. dry-aged Kansas City bone-in New York strip. Sit at the lively bar for a glass of champagne and fried green tomatoes, or get a table in the upstairs dining room for a bit more ambiance. Alongside the steaks, Executive Chef Matthew Niessner is putting out some quality dishes like Maple Leaf Farm braised duck and seared scallops with roasted tomato and vegetable risotto. Stop in on Sunday and listen to some live gospel music while enjoying French toast or the crab cake eggs benedict, a one-of-a-kind brunch experience. —Eric Doksa Dish, Winter 2016
Classic steakhouse fare: oysters rockefeller, steak tartare, creamed spinach, plus big steaks and a dry-aged Prime NY steak. Gospel brunch.