"It’s par for the course these days for steak menus to list the pedigree of meats like a wine list, but the practice was jarring in the early aughts when this steakhouse first splashed onto the scene. For its efforts revising the norm, the restaurant has become a premier spot for decadent steaks and embellished accoutrements. The waitstaff will happily guide you through the heritage breeds, touching on elements like geography, marbling, feed, certification, and more. But if you prefer to skip the banter, just sink your teeth into mains devised by executive chef Danny McCallum, like the formidable A5 Kobe black tajima from Hyogo prefecture, with its unctuous heft, or the assertively Parmesan-y Canadian prime Angus PEI rib-eye aged 50 days. Other highlights include classic tableside Caesar salad (never skip the anchovies), duck-fat french fries (go big or go home), and maple heirloom carrots with dill creme fraiche (for a requisite vegetable)." - Tiffany Leigh
