I liked the funkiness of the interior, though it might not be to everyone's liking. The lighting could sure be improved. \n\nBut you come here for the food, right? No worries there. If you crave the old school steakhouse experience, you will be really happy. First. Attention to detail. Couple of choices on bone-in steaks, which earns points in my book. And radishes in the crudit\u00e9s! Second, they butcher a little bit thicker than the norm. A bone-in Rib Eye was almost 2 inches thick. That's just greatness.  \n\nAs such, portions will seem large. Entrees come with soup or salad, and a potato or vegetable side. They are not meager. Nor are the appetizers. Be really hungry if you intend to order off that menu as well, or be prepared to take steak home. \n\nMeat will come in the desired temp - they executed that really well. Well seared crust. Would have let it rest another 5 minutes myself, but it came out sizzling on a plate.  Care is taken with scallops and shrimp were tender chilled crescents of delight. A bread tray is brought to the table, but it ranges from good biscuits to a mediocre bread machine loaf. They'd be better off buying in from Madison Sourdough. Still, I ate it. \n\nThe wine list is quite competent, if not showy, and that itself is an accomplishment. Servers are about what you find in Madison; folksy friendly but sloppy on the water pour. I enjoyed them regardless. If I could improve on the experience, I'd hire a lighting designer, buy bread out and get a good cleaning service to scrub the floors which seemed a little dingy along the edges. \n\nI'd go back. And definitely ask for the red banquette.