Executive chef Eric Huff embraces a “modern steakhouse” philosophy with a menu of diverse, yet refined, steak dishes cooked over a 1,400 degree wood fire or 700 degree stone. Signature steak dishes include rock candy, a stone-seared ribeye top cap with port wine gorgonzola, and trio of petite filet with grilled and melted Brussels sprouts and assorted sauces.
A modern steakhouse with plenty of small plates to satisfy any appetite.
Features: Outdoor Dining, Sunday Brunch, Saturday Brunch, Dinner, Late Night, Valet Parking, Catering
Hours: Dinner, daily. Weekend Brunch.
Price: $$$$$
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Tue., Jan. 22, 7 p.m. 2013
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Tue., Jan. 22, 7 p.m. 2013