This modern American steakhouse owes its charm and signature style largely to Executive Chef and Partner Laurent Tourondel. Chef Tourondel showcases his years of experience working with both classic French techniques and innovative contemporary methods in this French bistro-inspired urban steakhouse menu. Seafood enthusiasts and devout carnivores alike may appreciate the spread he’s laid out – the raw bar selection boasts delights like the Oysters, Littleneck Clams, and Jonah Crab Claws, and Kobe beef polishes the rich assortment of tasty prime cuts. Also, satisfying sides like the Jalapeno Mashed Potatoes and the Stuffed Squash Blossoms offer another element of satisfaction.
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