Owners Paul and John Abu-Taleb (who also run Pilsen Yards and The Alderman) built this one around dry-aged, butchered-in-house beef in big format — an 18-ounce ribeye and a 32-ounce bone-in porterhouse are both built for two, with an 8-ounce filet as the only concession to solo diners. Sides lean classic steakhouse (mac and cheese, creamed spinach, Robuchon potatoes), and a few dishes — escargot among them — cross over with Beaumont's menu downstairs.
The room itself does real work: dim lighting, tufted booths, fireplaces, inside a building that dates to the 1890s. It opened July 1, 2026, and has already pulled a 4.9 rating on OpenTable, with reviewers singling out the atmosphere as much as the steaks. No current discount or special turned up in research — this is a destination fine-dining room, not one built around a deal.
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