We got started with a sampling of five enormous fresh shrimp cocktail served with a side of spicy horseradish sauce and pepper seared ahi tuna served with crispy rice crackers and pickled ginger. Don’t miss their famous 14-ounce bone-in filet, a tender juicy cut that has so much more flavor. The hearty 20-ounce bone-in Delmonico was cooked to a medium rare perfection and arrived well marbled. All of the steaks are aged a minimum of five weeks and are the finest USDA choice or prime beef available.
Since the steaks are served à la carte, the server recommended several side dishes to pair with the entrees. The lobster mac and cheese was rich and creamy; the mashed potatoes had just the right amount of shallots and the sautéed crimini and Portobello mushrooms were the perfect complement. If you can save room for dessert, try the skillet cookie, because who doesn’t love a warm chocolate chip cookie served with a scoop of vanilla ice cream?