Aged, prime corn-fed beef is the specialty, and the thick cut bone-in rib eye was cooked to a medium rare excellence. The special of the evening was a bone-in New York sirloin and came recommended by the server. A behemoth well marbled cut arrived that rivaled the rib eye in flavor, texture and tenderness. All steaks are broiled at 1600 F to seal in the beef’s natural juices and flavors.
Sides are à la carte which includes sliced au gratin potatoes made with layer after layer of sliced potatoes, cream, jalapenos and gooey cheddar cheese. The sautéed button and Portobello mushrooms are a must, served swimming in butter and roasted garlic (who’s counting calories?) Try to save room for a slice of three-layer carrot cake filled with cream cheese frosting and drizzled with dark rum caramel — the perfect ending to a wonderful dining experience.