Brian Park
The ribeye showed up like it had something to prove: perfectly seasoned, beautifully cooked, and sitting at that ideal medium-rare sweet spot. The lobster bisque was rich and flavorful, and bonus points to the staff for splitting it into two bowls so we could share without awkward spoon negotiations. The view? Gorgeous. The parking situation? A bit of a plot twist. Lots of spots are reserved for valet, so unless you get lucky, just accept your fate and valet. The popovers were such a treat: warm, buttery, and dangerously easy to keep reaching for. One small hiccup: we never got a steak knife.. but the ribeye was so tender it didn’t matter, it practically surrendered on its own. Service was top-notch: attentive without hovering, and the kind of staff that makes you feel like you’re the only table in the room.






