Chef/Partner Laurent Tourondel and TAO Group marry classic French technique with the American concept of steakhouse and “vibe dining” at this Beaux-Arts inspired bi-level space. The first floor features a main dining room, an oak bar and a semi-private dining room; the upstairs mezzanine overlooks the scene below.
The menu features prime beef, fish, salads, sides and sushi. Signature items include the 28-day, dry-aged Cote de Boeuf for two. Appetizers include classics from Clam’s Casino and Filet Mignon Carpaccio to creative sushi; Short Rib and Pickled Jalapeño; Crispy Kobe Beef & Truffle and Spicy Tuna Osaka Style.