Let’s talk about the main event: the steak. They do a 7oz Sirloin that’s practically a religious experience. It’s cut thick, cooked to a perfect medium-rare, and sits there on your plate looking smug.
But here’s the kicker—they’re obsessed with dry-aging. It’s not just a buzzword here. The process makes the beef taste like beef’s cooler, more intense cousin. You’ll never look at a flimsy supermarket steak the same way again.
Feeling fancy? Try the 9oz Ribeye. It’s basically a flavour bomb wrapped in fat. And yes, you are supposed to eat the fat. That’s the best bit, you heathen.
The Sides Aren’t an Afterthought
Now, I know what you’re thinking: “Sides are just filler.” Nope. Not here. Their Truffle Mac ’n’ Cheese is so good it might fight the steak for attention. It’s creamy, cheesy, and has that earthy truffle kick that makes you feel fancy.
Then there’s the Peppercorn Sauce. Look, I’m not one to drown good meat, but this sauce? Dip everything in it. Fries, steak, your napkin. It’s that good. You’ll be licking the bowl when the staff isn’t looking.
