Bone-In Steak au Poivre and Roasted Garlic
Our Steak au Poivre leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Roasted Garlic.
Our Chicken-Fried Steak leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Crispy Onions.
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Our Steak au Poivre leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Roasted Garlic.
A Seared Flat Iron Steak, kissed with char and smoke, and served with Peppercorn Sauce.
A Bone-In Steak au Poivre, rich without ever feeling heavy, and served and Grilled Asparagus.
Our New York Strip leans on unsalted butter and patience: built on a slow, honest base, then finished with Chimichurri.