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Here's the food:

We started off with a Jumbo crab cake, which was delicious. The crab meat was definitely prominent compared to the breading, which you see at a lot of restaurants. The crab cake came with a parsley aioli that was really simple and went very well with the crab cake. Also, you can tell it’s fresh crab that they crack and pull in-house. It’s a huge difference in flavor compared to canned crab, which might shock you considering how many restaurants use the canned method.

I absolutely love French onion soup, and we had to order it here. Solid outing here.

I wanted to order the wedge salad to compare it to its competitors (and my favorite), Maestro's wedge salad. It was GOOD, but it didn’t stand up to Mastros. It was still solid with a great blue cheese dressing, topped with a lot of high-quality blue cheese crumbles, and thick (although a little stale) bacon.

For the entrée, we had the Porcini-rubbed bone-in ribeye with 15-year aged balsamic. This was delicious. The cut of steak was phenomenal. It was cooked to perfection at the requested medium rare. The sweetness of the aged balsamic perfectly complemented the bitterness coming from the char on the steak and the fat of the cut.

For a side, we had the au gratin potatoes. Good, but nothing out of the ordinary. Lots of cheese and lots of butter.

For dessert, we had the cheesecake with a crème brûlée candy crust on top, and it was really good. A little basic, but it will get any cheesecake lover's rocks off. We also tried their chocolate soufflé, which was, again, good, basic, and got the job done.

THE NUMBERS:

FOOD 4 /5:
Everything is made fresh; cuts of meat are high quality, sauces are made from scratch with care, and everything is cooked to perfection. I wish there were a little more innovation here, but if you're looking for a traditional high-end steakhouse with a big emphasis on food, then this is your spot.

CULTURE AND SERVICE 3 / 5:
Service was GOOD. Our server was knowledgeable and checked all the boxes. Nothing special, though. Wasn’t personable and seemed a little burnt out. Just seemed like he was checking boxes. Also, things moved slowly all around. Culture seems solid here. They have things down for the most part, but it’s not thriving, and it feels like they’re just barely missing the mark to make this a true EXPERIENCE. Perhaps this is why they don’t have the reputation that Mastro's does.

ATMOSPHERE AND VIBE 5 / 5:
This place excels in an immersive vibe completed by art fixtures, wall art, and architectural design. This place has some of the best art I’ve seen in a restaurant with amazing and godly frames to go along with it. The creative interior design here is next level. They have lots of high-quality warm wood throughout the whole restaurant, from the floors to the walls to the ceiling. Staff is dressed in classical white blazers. Everything is dimly lit with warm lighting. A huge open restaurant with a massive open kitchen that seems like it’s a part of the restaurant. Come here just for the vibe!
OVERALL 12 / 15:

Would I recommend it? Sure. It’s a vibe. Especially if you like classic high-end steak houses. This is a cool place to take a date or someone from out of town. Food’s good, service is good, It’s truly unique in its design and its decor (it’s WHY).

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