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"A Texas steakhouse that skips white tablecloths in favor of ribeyes and porterhouses that melt like butter, keeping each cut simple so the meat shines with just the right fixins. The open kitchen glows with warmth as the team works with ingredients sourced from the bounty of the Lone Star State, making every guest feel like a VIP from start to finish; about a year after opening in the courtyard, it earned a Michelin star." - Kat Stinson