This splashy loft-district restaurant is no stodgy cigars-and-Cabernet steakhouse. To be sure, the menu offers top-notch steaks - your choice of dry-aged USDA Prime or grass-fed Missouri cuts - but these can be paired, for example, with a butter blended with sea urchin. Appetizers include more contemporary flourishes like crisp sweetbreads and a "trio" of tenderloin carpaccio; those dragged here by carnivore friends can order the non-steak entrées with great confidence. Be sure to check out the dry-aging chamber to the left of the host's stand to see molecular gastronomy in action.

Restaurant Details

This splashy loft-district restaurant is no stodgy cigars-and-Cabernet steakhouse. To be sure, the menu offers top-notch steaks - your choice of dry-aged USDA Prime or grass-fed Missouri cuts - but these can be paired, for example, with a butter blended with sea urchin. Appetizers include more contemporary flourishes like crisp sweetbreads and a "trio" of tenderloin carpaccio; those dragged here by carnivore friends can order the non-steak entrées with great confidence. Be sure to check out the dry-aging chamber to the left of the host's stand to see molecular gastronomy in action.

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Price: $$$$
Payment Type: All Major Credit Cards, cash, ATM/Debit

Parking: Meters, Street, Valet


Reservations: Accepted, Highly Recommended


Attire: Business casual/dressy

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