They dry age steaks for six to eight months, bringing out the flavors of these pieces of beef you can order by the inch. The pastas and Italian dishes are some of the best in town. [Eater 38 Member] Read more.
Nine steaks make the menu, all charred over an apricot wood-burning grill. Bone-in classics such as a dry-aged New York strip come with stuffed bone marrow and a red wine bordelaise. Read more.
The 50-item menu features dishes in the $10 range. Many are meant to be shared much like tapas, so expect to order several to get a grasp of the menu that features mild, medium and hot dishes.
Despite the opulently decorated space, the exquisitely crafted fare does in fact stand up to the room’s décor. It’s French grandiosity meets Asian refinement. [Eater 38 member]
Pair your meal, where you can request a degree of hotness, with the excellent list of Reislings, a perfect balance to the spice. [Eater 38 Member] Read more.
