The dry-aged new york steak is the star of the show at this high-end steakhouse.
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 rib-eye and a 22 oz. dry-aged Kansas City bone-in New York strip. Sit at the lively bar for a glass of champagne and oysters, 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 the Maple Leaf Farms seared braised duck and spinach and artichoke ravioli in a light basil and roasted tomato broth. Stop in on Sunday and listen to some live gospel music while enjoying the prime rib-eye steak Benedict and a bellini — a one-of-a-kind brunch experience. —Eric Doksa Dish (Winter 2013)
Classic steakhouse fare: oysters rockefeller, steak tartare, creamed spinach, plus big steaks and a dry-aged Prime NY steak. Gospel brunch.
Features: Online Reservations, Sunday Brunch, Dinner, Live Music
Hours: Dinner (daily) and Sun. Brunch
Sun. brunch: 11 a.m.-2 p.m.
Thu., Nov. 28, 2-8 p.m. 2013
Fri., Oct. 11, 11:30 a.m. 2013
Thu., Oct. 10, 11:30 a.m. 2013
See all past events at Halls Chophouse »