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Nearly everything on the menu at this upscale-casual steakhouse passes over live fire, from ribeyes and Berkshire pork chops to roasted carrots and tagliatelle. Josiah Citrin keeps the room feeling more Venice backyard than white-tablecloth, with concrete walls and beige booths absorbing the noise of a crowd that tends to linger at the bar well past happy hour. The Michelin Guide has it on their list.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Grilled ribeye
“Steaks sourced from Brandt Farms and Snake River Farms, grilled ribeyes, Berkshire pork chops and Jidori chicken are served alongside pastas and veggies that follow the seasons.”
Michelin Guide -
Berkshire pork chops
“Steaks sourced from Brandt Farms and Snake River Farms, grilled ribeyes, Berkshire pork chops and Jidori chicken are served alongside pastas and veggies that follow the seasons.”
Michelin Guide -
Jidori chicken
“Steaks sourced from Brandt Farms and Snake River Farms, grilled ribeyes, Berkshire pork chops and Jidori chicken are served alongside pastas and veggies that follow the seasons.”
Michelin Guide -
Coal-roasted carrots
“Think coal-roasted carrots with black pepper honey or tagliatelle with cherry tomatoes.”
Michelin Guide
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