"In keeping with the name, modern and rustic elements merge in the interior design of this anchor of the Oxford Hotel, setting the stage for a meal that likewise combines locally sourced ingredients, international influences, and steakhouse customs. Traditionalists could start with a Caesar, move on to the steak tasting — which includes three 5-ounce New York strips from different ranches — with a side of potato puree, then finish with fruit cobbler; nonconformists have options like fried pork belly in smoked shoyu vinaigrette with bánh mì slaw, a 20-ounce dry-aged bison porterhouse accompanied by roasted Brussels sprouts with golden beet puree and tapenade, and a dark chocolate–espresso cupcake with blood orange Bavarian cream for dessert." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
