That applies to any cut, from porterhouse to strip steak. The filet mignon comes with a glorious b arnaise sauce while the Cajun ribeye has a crisply seared surface that's just right. But don't ignore some of the other meats on the menu, including the rack of lamb. Save room for one of the explosive desserts. The restaurant's straightforward approach to food is its strength and sizzle.
None is needed.
These cuts are paragons among their peers. The wine list will have you sifting through the best assortment of cabernet sauvignons in the city, though its vines extend much further. The top service matches the food. So, too, the menu, with its mesquite grilling, oversized steaks and Tex-Mex overtones. The steak nacho appetizer is a great way to begin.