Several notable characteristics lend a metropolitan and lively
feeling to this restaurant. But it really is all about the beef,
isn’t it? The finest Midwestern Aged Beef, both USDA Prime and
Certified Angus Beef (CAB TM), are prepared in a state of the
art infrared broiler. Capable of temperatures of 1000 to 2500
degrees, the broiler imparts a texture and flavor not easily
duplicated. The steaks are carefully prepared with Kosher Salt,
fresh cracked pepper and finished with our in-house matre’d butter.
The restaurant is meant to excite the diner’s senses and entertain
the lounge patron. Our design, from the inside out, was done
by awarded industry professionals and overseen by the ownership.
The kitchen was designed by one of the most renowned restaurant
consultants in Texas and our dining and bar by an architect regularly
retained for upscale hotel and restaurant concepts nationwide.
The feeling is more fashionable than classic.
The warm ambience is accompanied by warm, friendly staff. Our hiring
and training insists on the most professional standards, and
it shows in our staff. Although they are trained in classic principle,
they understand the people quotient and are here to serve you.
Our bar area is lively and exciting. From live jazz and piano to
our signature “Eye-Dropper” Martinis, there is action abound.
Our daily ½ price menu with drink specials accommodates the happy
hour patron. The later hours ramp up for an enjoyable evening.
Our wine list includes a varied selection of about 150 choices
with an inventory of 1800 bottles. Although our menu is predominately
beef, the depth in variety of the menu commands a large pool of
wine to choose from to fully enhance and complete the dining experience. |
