In both cases, I would prefer to pay a few dollars more for more substance. The steak is topped with Japanese breadcrumbs and a crust of parmesan reggiano. Rib eye steaks often tend to be tough and chewy, but this one approaches fork-tender, perfectly aged and lacking any flavor of commercial tenderizers. It was the best steak I've had in ages. There is a large bar well-suited for happy hour, with an accommodating bartender.
Service is good, but the pace is far quicker at lunch than at dinner.
A 45-minute lunch is very possible. Prices are fair, especially for the fine steaks. At last, everything is heading in the right direction. All major credit cards accepted. This former lunch counter is tiny, but Taqueria Azteca has earned a deservedly good reputation for its regional Mexican items.