The popularity of this south-side steakhouse just seems to increase with the passage of time, testimony to the kitchen’s good work. Service is consistently efficient, and the entrées (like thick steaks and an uncommonly meaty rack of pork ribs) are affordably priced. Everything is enhanced by the attention givn to extras such as peppery home-style Southern green beans and hot-from-the-oven loaves of dark bread. (7/13)