Diners will find steaks of one grade only — prime, the most expensive and fattiest — plus beef in other forms, like short ribs, veal chops and calf’s liver, and lots of lobster. Open ravioli is $16, and it goes up from there, to $39 for a porterhouse or $20 per pound for a live lobster. Steaks come with a choice of sauces: port wine veal essence, béarnaise, morel, horseradish cream or Detroit zip. The hearty port sauce complements the flavorful steak perfectly.

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