Guest 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.”

“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.”

“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.”