I enjoyed this meal quite a bit, and I wanted to post a quick review outside of my main publication.
Seating was provided immediately. Arrived around 7:30-8pm on a Thursday.
Waitress was "Bolina."
Put together and tidy appearance.
Looked to be organized and well trained, but could use a touch of casual energy to enhance comfort during the dining experience. Very professional, just perhaps a touch stiff. She provided excellent service and I would be happy to be waited-on by her again though. Extremely present without being obtrusive or annoying. Allowed me to dine in peace but she was there if I needed her.
The floor manager left her station to open the door for me as I approached, which was appreciated. She appeared observant and present with the staff, moving about and overseeing majority of activities taking place between the kitchen and dining areas. She also checked in when I received my meal for a quality check.
No dress code enforcement observed, patrons are a mix of young adult to middle aged individuals. Nearly zero unaccompanied elderly or teenagers.
Table setting:
Silverware had water spots on tines, knife blades, and handles, but were clean from food nonetheless. Everything else was good.
Music:
Light jazz, Relaxing vibe. Nearly no percussion, which helps with the semi open kitchen noises as to not overwhelm. Just loud enough to be present without detracting from conversation.
Wine:
Bucklin Bambino Red Zinfindel was recommended by the waitress when asked for an acidic and bodied Red wine for pairing with a prime dry aged steak. Strong acid notes with a mid bodied sweetness on the back end. Exhale presents a harsh but not unpleasant bitterness from mild tannins which plays to the light dry sourness of the young grapes. Medium alcohol content. Very little earthy tones, mainly red berry and peppery notes, perhaps a slight spiced or mulled flavor, but not overly sweet at all. Fat from the steak cut the acid and did reveal a pleasant sweetness on the back end, as one would almost expect of a Shiraz interestingly enough.
Excellent recommendation for pairing with this steak in particular due to the mild seasonings and high fat content of the steak.
Food:
Baguette style bread. Good for what it is. Not my taste personally. The compound butters were great.
I ordered the 16 oz dry aged prime ribeye, Medium Rare.
Overall cook on the steak was perfect. Rich red color, warm and cooked texture center. Not gummy or chewy. Cooked to precise temp likely. 1.5" finished thickness. Likely around a 2" pre-cook thickness. Fatty and rich without being overwhelming. Dry age flavor was present and not excessive. 21-30 day dry age if I had to guess.
Served on quite a hot plate, and presented to the table by a runner girl rather than waitress. Pleasant girl though. Did not catch her name. The plate stayed hot for 20 minutes, keeping steak at a pleasant temperature for my dining experience.
Seasoning on the steak was present but light enough as to not overpower the dry age flavor. Salt, coarse pepper, perhaps a touch of garlic, and very light post-cooking applied parsley for garnish. Spices were not burned and did not impart any bitter flavors.
Great maillard reaction presence. Very little grey banding along the edges. If not for the short preparation time I'd guess it were a reverse sear actually. Possibly sous vide? Didn't feel like it texturally. It felt grilled over flame.
Overall:
Great dining experience with a very enjoyable meal. Expect to pay around $100-150 per person after drinks and such. Prices were in line with that if a steakhouse.
Service was top notch, professional, and perfect on a technical training sense, but did lack a "wow" factor. No real complaints however.
Wine selection and menu appeared to account for many choices and diet options without being overwhelming or reducing efficiency.
Staff was instantly accomodating to requests. Concise and well executed preparation.
I enjoyed my meal quite a lot, and will likely make another stop here next month when I'm back in town again.