Cuisine(s)
Steak House
Price Scale
$$$
Description

Renee Erickson refashioned the old-school steak house model into this lovely white-on-white dining room, which makes liberal use of edible flowers, but also lets customers choose their cuts off a wall-size blackboard, plus sides and your butter of choice. Chef Taylor Thornhill’s mandate to use every part of the cows raised by Erickson’s Sea Creatures restaurant group yields beefy and beautiful creativity like a Reuben-inspired mille feuille alongside those house-butchered, dry-aged steaks, cooked medium rare in hot steel pans and butter aplenty. The off-menu burger’s one of the best in the city, and the starter menu kicks Erickson’s playful way with seasonal produce up into fine dining territory.

Meal Times
Dinner
Good to Know
Reservations
Location