Fine Dining Steakhouse
Steak Restaurant
Dry-aged steaks, live-fire cooking, and a wine list built for the occasion. An unforgettable evening starts here.
Our Story
Craft. Fire. Patience.
Every cut that reaches your table has been dry-aged for weeks, seared over live oak fire, and finished by hand. We believe a great steak isn't rushed — it's earned through sourcing the finest beef, respecting tradition, and obsessing over every detail. Step into a room built for celebration, conversation, and unforgettable meals.
Chef's Signature
Signature Cuts
Japanese A5 Wagyu Strip
$145.006 oz • A5 Miyazaki
Dry-Aged Bone-In Ribeye
$96.0022 oz • Dry-Aged 45 Days
What Guests Say
Featured Reviews
“No foam, no tweezers — just impeccable sourcing and fire. The Caesar is textbook and the filet was cooked exactly to a true medium rare. Only note is that the dining room runs loud on a Friday.”
Marcus Bell
Local Dining Review · January 14, 2025
“The 45-day ribeye arrived with a crust I'm still thinking about a week later. Service was precise without being stiff, and the sommelier found us a Rhône well under what we expected to spend.”
Daniel Whitmore
OpenTable · November 8, 2024
“We booked the terrace for our tenth anniversary and the team went far beyond the reservation note. The A5 wagyu on the hot stone was theatrical in the best way and the crème brûlée came out with a candle.”
Priya Raghavan
Google Reviews · September 21, 2024
Join Us
Reserve Your Table Tonight
Terrace tables are released two weeks out and are weather dependent. The Cellar Room seats up to 14 for private dining with a prix fixe menu. Valet parking available nightly from 5:00 PM.
Reserve a Table