"What separates this steakhouse from the pack is a sense of playfulness that speaks to the moment. Against a backdrop that defies genre stereotypes in lively shades of green, the kitchen likewise upends expectations through the diversity of its influences — deftly supplementing those exquisite cuts of beef with, say, Mexican-style bay shrimp cocktail, buttermilk-brined hot chicken with yuzu-kosho aioli , tamarind chutney–glazed rack of lamb with saag curry, and bacon-and-kimchi fried rice. But the real surprise here is happy hour, when the bar is hopping with those in the know chowing down on burgers and French dips at pre-pandemic prices." - Eater Staff
Eric Donzella
