"Sister to Pit Room and Candente, this swanky new wood-burning steakhouse serves a stellar dirty martini with olive juice made in-house and a blue cheese-stuffed olive and a captivating line up of freshly baked bread and non-traditional sides. Spring for the tender Australian wagyu New York Strip, cooked to your preference, and pair with the Pommes Anna, a delicate assembly of buttery fried slices of layered potato, the savory and slightly sweet onion tart, or the pesto-topped grilled eggplant. Don’t forget to check with the server on the Daily Reserve specials." - Brittany Britto Garley
Julie Soefer
