Set in a space that once housed the Tampa Electrical Company's main offices, the stripped-down, industrial-chic aesthetic mirrors an air of studied nonchalance. Essentially a steakhouse with a Southern drawl, the menu here focuses on meats cooked over a blazing grill fueled by mesquite and oak.
Composed plates, like a brick chicken served with hominy, tasso ham and green tomato chowchow, have their merit, but most diners direct their attention to an assortment of exceptional steaks. The meat's provenance is what sets the offerings apart: a partnership with a local rancher provides grass-fed, grain-finished cattle specifically for the restaurant's use, minimizing waste and maximizing flavor—and few would dispute the caliber of the end product.