Caesar salad is made table-side. The dressing is sharp with garlic, as it should be. It's odd, however, for the waiter to ask if anyone wants Parmesan sprinkled over the finished salad, instead of tossing everything together. Thick slices of beefsteak tomatoes are delicious with shaved red onions and wild watercress, a nice variation on the traditional. The main courses improved greatly during my visits.
Cooking is precise, and everything arrives pretty much as ordered.
New York strip is dense in texture, less juicy than some of the other cuts. The rib-eye has a marvelous flavor. Steaks have to be thick to retain juices and provide that wonderful contrast between the charred exterior and the rare meat. The surprise is the filet mignon. If you're not into beef, go for the lamb chops.