"Make the descent into Circa’s elegant steakhouse for two things: the hottest bar seats in town to enjoy a drink before (or after) dinner, and the amazing steaks. The tomahawk here is a 46-ounce Mishima Reserve ribeye sourced straight from the American wagyu beef Mishima Reserve farm in Seattle. Pair the meat with lobster tail and fresh truffles, and keep the craft cocktails flowing between bites of potato gnocchi, mushrooms, and onions." - Jennifer Smith
Circa [Official Site]