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Antler chandeliers and dark wood wainscoting spread across the upper floors signal exactly what kind of place this is: a proper steakhouse, doing things the old way. The focus is grass-fed and grain-fed beef, much of it dry-aged well past three weeks, with house-made sauces that cover the range. The wood-fired mashed potato is quietly the dish people keep mentioning. End with whisky and feel no guilt about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Grass-fed and grain-fed beef steaks
“Grass-fed and grain-fed beef steaks are the house specialities, particularly those dry-aged for over 21 days.”
Michelin Guide -
Creamy mashed potato
“The creamy mashed potato, cooked over a wood fire, is richly smoky.”
Michelin Guide
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