Red Ash

"This popular, upscale Italian hotspot is known for its dry-aged steaks and classic Italian dishes with a sophisticated twist. The diverse menu features a standout wood-fired steak selection, with choices like 50-day dry-aged porterhouses and substantial New York strip steaks that take center stage. Diners can also indulge in hearty homemade pastas, with a range of options from spaghetti to cappelletti. Due to high demand, reservations at this sleek restaurant are essential." - Darcie Duttweiler

"While indeed an Italian restaurant, Red Ash’s wood-fired steak game is strong, albeit spendy. Expect plenty of huge dry-aged options, like the bone-in New York strip and the porterhouse for two, served sliced with shallot butter. The two-story dining room has an industrial feel, featuring concrete walls adorned with graffiti, brushed metal railings, and hanging Edison bulbs illuminating the space. Plan ahead — reservations go quickly and can be booked out for months." - Darcie Duttweiler

"The scent of roasting meat lures diners into this modern two-story downtown Italian restaurant. But even with all those tables, reservations should be made well in advance. Locally sourced meats and an assortment of seafood are roasted on a custom-built wood-burning grill and oven. The restaurant offers a variety of handmade pastas, too." - Erin Russell

"Red Ash isn’t the type of place you just casually visit. Maybe that’s because the steak menu is made up of 50 day dry aged porterhouses and massive NY strip steaks. Or maybe it’s because the wait to get in has been over a month long since they opened their doors in 2016. But plan far enough in advance, and you, too, can be sticking a candle into a giant, dry-aged filet and singing yourself "Happy Birth to the sounds of a busy kitchen, a bustling dining room, and a giant wood burning grill. " - nicolai mccrary, raphael brion

"Red Ash isn’t the type of place you just casually visit. Maybe that’s because the steak menu is made up of 50-day dry-aged porterhouses and massive NY strip steaks. Or maybe it’s because the wait to get in has been over a month long since it opened in 2016. But plan far enough in advance, and you, too, can find yourself eye to eye with a slab of meat that started aging almost two months ago. Of course, it’s more than just steaks—it has “Italia” right there in the name. Expect to find lots of rustic Italian dishes and rich pastas, reimagined through a fine dining lens. " - nicolai mccrary