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"Steak is the singular focus here—and it’s near-impossible to beat, which explains the restaurant’s spot among the world’s top steakhouses. Cuts range from Chateaubriand to Japanese Wagyu, cooked precisely on a Josper grill, with sides and starters that hold their own. Don’t miss the rich baked rice with smoked sausages alongside asparagus and mushrooms; there’s no other meat on the menu, and none needed." - Abigail Malbon