"This modern steakhouse specializes in tableside cart service and steaks aged in a 40-square-foot, glass-enclosed dry-aging room. On the menu: bone-in New York, bone-in ribeye, tomahawks, and porterhouses that can be elevated with add-ons like lobster or truffles. Be sure to order an item that’ll be prepared at the table, whether it’s a Caesar salad or an inventive cocktail. Guests can opt for the downstairs formal dining area or the open-air rooftop overlooking India Street." - Candice Woo, Helen I. Hwang
Zack Benson