"Cuerno Bravo is from the team behind the Ballard steakhouse Asadero, and the Tacoma outpost is more of the same, except a little sexier with an old-world Guadalajara style that’s perfect for birthdays. You should order a steak, of course—they have lots of options, but we always go for the eight-ounce A5 Japanese wagyu ribeye, sizzled tableside on a hot stone. This place is also good if you just want to post up at the bar for fun cocktails (served in smoking skull glasses) and split the papa loca, a massive baked potato heaped with butter, crema, smoked bacon, and wagyu bits. " - meg van huygen
