Executive chef Victor Jimenez cooks up porterhouses for two and grass-fed fillets along with sauteed brussels sprouts and yellow corn polenta at this modern, urban steak house with a tongue-in-cheek cowboy theme. It's not a place for line dancing or peanut shelling: servers wear stylish plaid shirts and the wood-and-brick decor has leather accents and photography that recalls the Old West. Non–steak eaters can tuck into dishes like crispy seared pheasant or seared amberjack.
The high-back booths are comfy; so are the chef's counter and the bar, where mixologists shake up strong bourbon cocktails. The drink selections include artisanal brews paired with the steaks. Street parking is usually available.