"This contemporary spot on the Westside shows off a wide repertoire of flavors given chef John Metz’s personal spin, from gnocchi with lump crab and melted leeks, pappardelle with lamb sugo, a “Far East” Caesar, and New York strip carpaccio done tataki-style. It’s the Steakhouse Cuts section with filet, Prime New York strip, and Cowboy ribeye that show that great steak doesn’t need too much fiddling with. A classic Steak Frites is on the menu, too, with a cognac peppercorn gravy." - Su-Jit Lin
