The rooms
Booths built for six, and a bar built for two
The dining room is dark on purpose: oxblood leather, oak panelling, and lamps low enough that every table feels like its own. The bar keeps its own hours and its own regulars.
Large parties are welcome — call ahead and we will put the long booth aside.
The dining room
Oxblood booths deep enough to lose an afternoon in, oak to the ceiling, and a lamp on every table.
The bar
Twelve stools, a long mahogany rail, and the only room in the building where you can eat without a reservation on a Friday.
The broiler
Open to the room by design. Mesquite goes on at four; by six it is coals, and it stays that way until close.
What lands on the table
Filet, centre-cut, under mushrooms and blue cheese. It comes out of the same broiler as everything else and it goes to the table the minute it is off — which is why the room is laid out the way it is, with nothing between the fire and the booths.
