i have a problem with any high end steakhouse that does not know how to prepair a steak pittsburg rare(black&blue) and craft steak did not pass the test, why anybody who loves prime beef would ever want grass fed beef is beyond me! if you want lean meat eat buffalo, or tenderlion or just eat fish! of course lean meat is more heathy for you but when i am shelling out $100 a steak i dont want healthy ,i want richess and flavor! i cant say that the quality was bad but the preparation was less than great , no char or sear on my ribeye and no seasoning also ,another problem i had was i had to order a huge 40oz ribeye for two if i wanted a dry aged steak (thats what i ordered)i have heard that they offer all kinds of aged prime beef but the night i had dinner that was the only option on the menue for dry aged ,service was not great but not bad sides ok , drinks ok ,would i go again if i had to pay, NO! would i go if it was on sombody else, maybe, all i could think about while i was eating was Tom Coliccio bashing the young chefs on top chef about not seasoning food and poor preparation, hey Tom i think you better stop by you OWN kitchen and give your OWN food a test.
Pros: nice room .large menue
Cons: preparation , price
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