I like the dry-aged Ribeye, and my wife loves the Kobe Filet. The sides are always good and the service is impecable. Great wine list. General manager Pete is very attentive. David is good waiter.
If dining for 1 then sit at the bar for the best service. The food is hot and fast (and good) and the bartenders are friendly. I recommend the Outlaw Ribeye.
This is not your mama’s Phat Boy. Huge new space, bigger menu, full bar, wall of Sapporo beer, lots of parking!
Authentic Tuscan fare like Bistecca alla Fiorentina, oak-grilled dry-aged strip steak, marinated in olive oil, rosemary, and garlic served with vidalia onion and wild mushroom