Dine here and you'll agree that cows shouldn't eat corn. Grass-fed beef, served up as a filet mignon and tartare, is the specialty at this old-style chophouse next door to the Giants baseball park. The kitchen stocks only naturally-raised local meats and poultry, including a 22-ounce rib eye and a double-cut pork chop that's sized to satisfy a sumo wrestler. All the familiar chophouse sides -- creamed spinach, onion rings, scalloped potatoes -- will keep traditionalists smiling. The setting is suitably casual, with lots of wood; TV monitors in the bar area mean no inning is missed. The lunch menu is more casual, with burgers, a crab salad, and a pastrami on rye in addition to the signature steaks.
Posted by efarbs from San Francisco on 6/29/08
I only went here once and will never again. On the very bottom of the steak food chain. Not quite sizzler but... would expect a lot more!
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