"The urbane ambiance of this two-story hit on Old South Pearl reflects the cosmopolitan bent of the menu, which layers luxury on luxury: The pecan wood–grilled prime ribeye comes topped with duck fat–fried cheese-potato cakes and foie gras butter, for instance, while the Wagyu ribeye is adorned with black-garlic molasses, macadamia nuts, and shaved black truffles. And that’s not all: A sashimi and sushi bar turns out the likes of dry-aged otoro in orange-ginger-mango cream sauce to supplement more traditional starters like oysters Rockefeller and jumbo lump crabcakes." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
