"This River Oaks District steakhouse is a spot to see and be seen while eating massive slabs of meat. The restaurant takes a modern approach to steakhouse dining, featuring responsibly sourced wet-aged cuts, selected and deconstructed by its master butcher, and broiled at 1,600 degrees. Love a good surf ‘n’ turf? Bask in the luxury of an American wagyu filet with black truffle-sauteed Maine lobster. Save room for desserts like the cookies and cream popcorn sundae or red velvet bread pudding." - Brittany Britto Garley, Megha McSwain
Steak 48
