"California-born, Mexico-raised chef David Orozco grew up in Guadalajara, where everything’s grilled over mesquite, and that’s the name of the game at his trio of Mexican steakhouses, along with just impeccably high-quality beef. The newest branch, Cuerno Bravo, is perhaps the swankiest of the three — less of a tavern feel than his Asadero locations in Seattle and Kent, and more geared toward a big birthday night. Ordering anything but a steak here is advised against. The eight-ounce Japanese wagyu A5 ribeye is a clever balance between size, quality, and price, and it comes with its own screamingly hot stone upon which diners interactively sizzle the wagyu themselves, morsel by morsel." - Meg van Huygen, Sue Kidd
