It’s the first branch to boast a 900-degree steakhouse broiler, typically used in high-end steakhouses.
“We’ll feature top-notch selections of prime steak and Doc B’s two-pound, miso-glazed lobster [$44],” founder Craig Bernstein says. “We’re particularly excited about the create-your-own-steak option [from $24-$46], allowing guests to choose the type of cut, house-made seasoning, traditional sauce or premium topping such as colossal lump citrus crab [$13].”
The menu ranges from indulgent to healthy, such as kale California salad ($14), Dragon Burger with an 18-ingredient pickled slaw ($14), build-your-own Wok Out Bowls ($15-$21) and Tennessee Hot Chicken with habanero-honey glaze ($23).
Cocktails ($12-$13) feature the Crazy Beautiful with vodka, with elderflower liqueur, spiced pear and sparkling wine; and the Internal Affair, with tequila, jalapeño and pineapple.
A garage door opens for an indoor-outdoor communal table that bridges to an inside bar with red stools. White Carrara marble walls contrast black circular booths and thick wood ceiling beams amid an open kitchen with a pizza oven.