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"An upcoming Miami steakhouse named for the chef’s father, currently in pre-opening development with intensive dry-aging and butchery work—teams are dry-aging lamb saddles and sourcing very specific cuts—and menu testing that includes dressed Dungeness crab with crudité and composed vegetable-accented preparations. The concept blends classic steakhouse techniques with attention to aged proteins and composed seafood and vegetable dishes." - Alan Sytsma
Traditional Italian dishes with generous portions and scratch-made sauces