MICHELIN Guide’s Point Of View
Its name is displayed in elegant gold script on the red brick corner building, instantly setting the stage for this self-described “modern chophouse.” The dining room seems timeless, outfitted in rich wood panels, thick white linens and dark spherical pendant lights for a flattering glow. Off to the side lies a comfortable bar and large semi-private table for groups. The enticing menu highlights ingredient-driven starters and meat-based entrées, as well as a lengthy list of daily specials. But, this cooking relishes global flavors and creativity, so expect such inspired items as char siu pork chop or lemongrass jidori chicken to be cited along classic broiled steaks or pot roast. Sides continue in the same vein, with creamed corn or duck-fried rice.