It’s all about that beef: purebred, American-raised Akaushi. Sure, the menu lists a good-looking pork chop, grilled chicken, stuffed shrimp—but the star is red meat. We were in heaven from the first bite of ribeye, its crust perfect and its flavor intense. A close runner-up was the six-ounce tenderloin, similarly prepared (seasoned with salt, pepper, and garlic, seared in cast-iron, finished with butter). Our burger lover declared, “Maybe the best ever,” in between bites of his eight-ounce beauty.
Drinks: Beer & wine