Restaurant Details

Executive chef, Nathan Davenport embraces a “modern steakhouse” philosophy with a menu of diverse, yet refined, steak dishes cooked over a 1,400 degree wood fire or 700 degree stone. Signature steak dishes include A5 Kobe Beef Ribeye- Miyazaki Prefecture, a Wagyu Outside Skirt Steak with a side of Herb & Aged Parmesan Fries, and Wood Fired Filet Mignon with Broccolini and Farm Egg with assorted sauces.

Features: Outdoor Dining, Sunday Brunch, Saturday Brunch, Dinner, Late Night, Valet Parking, Catering

Price: $$$$$