For a steak geek like me this ended up being a fantastic experience. I am so routinely disappointed with steak at restaurants, since we cook ourselves on the big green egg, that I will rarely ever order steak at a restaurant. Here, we had the best seats in the house IMO where we were front and center in front of the grill (I guess it pays to dress up for dinner). I had a lot of questions for the main dude and he was very engaging and I loved talking talking to him and just watching the production.

Cocktails were great (i had one called 36 Chambers which I had to get because of all of those martial arts films I watched as a youth and thanks to the Wu-Tang Clan album); Andrea had a couple martinis with different kinds of vodka. We did a flight of A5 wagyu which was tasty and enlightening (and fattening). The first reminded me most of a typical ribeye that we might cook, super rich and fatty. The last had the most interesting balance of flavor (the cows fed by the mash from the local distillery). All were super rich and even though we split the 3 x 4 oz. of wagyu it is very filling because of the fat content; we did bring a 2012 Pride Claret to wash it all down.

When we were presented the knife selection, were mentioned a bit how we were picky about our cutlery, they ended up offering us the use of some special knives made with petrified giraffe bones which were quite beautiful. The tomahawk chop seemed to be very popular which we’ll have to try on a future visit (3+ lbs would probably be too much but a more modest cut would do). We also had the spiny lobster to make it a sort of surf and turf. Even the dessert used wagyu fat and was delicious and mercifully modestly portioned. Service was very attentive without being overbearing. All in all, it was a great experience and I’d definitely go back.