This classy steak house muscles in on the crowded herd with big-gun chef Jonathan Lane (Four Seasons) and sommeliers Charles Schneider and Ervin Sandoval. Excellent prime steaks come both wet- and dry-aged, and the unusual option of hormone-and-antibiotic-free beef to boot; all are served with Yorkshire pudding. Grilled romaine with lemon garlic vinaigrette and shaved Parmesan primes the palate; a side of intense blue cheese croquettes keeps it razor sharp. Smart seafood choices include stylish crab and lobster Louis from the raw bar and pan-seared Minnesota walleye with ginger chive sauce. Awesome wine list to start; indulgent s’mores cheesecake to finish.
Dishes We Liked
Steak tartare ($14.99), prime dry-aged bone-in New York strip ($54.99), roasted Brussels sprouts ($7.99), Michigan apple tart with vanilla bean ice cream and caramel sauce ($9.99)