Cut

the crap

the steak

We’re not the “here-we-have-an-inch-of-côte-à-l’os-on-a-bed-of-oyster-mushroom-mousseline-sauce” type of restaurant.

We do serve the juiciest cuts in town, excellent grass-fed beef, dry-aged to perfection in our in-house aging room, and accompanied by a glass of divine wine from our expansive cellar collection.

Do we need to say more? Drooling already?