Roast Menu Image

This is no ordinary steakhouse or barbecue joint. It’s true that they offer several cuts of beef, all naturally raised and dry-aged for a minimum of 21 days. The same amount of gastronomic attention is paid to the poultry and seafood dishes. Even the optional sides have their own unique signature. Restrained lighting, white linens and floor-to-ceiling windows pervade the two rooms. Oozing from the sound system are chill-out lounge beats at just the right volume. Many of the most interesting dishes appear on the appetizer menu, including a charcuterie and smoked seafood plate for two or more. Both the thick rib-eye and strip steaks are ideally prepared to order and full of flavor with only a simple rub of sea salt and oregano. Optional sauces and toppings are priced separately and include crab Béarnaise, blue cheese onions, salsa verde and roasted wild mushrooms among others. Open 5-10 p.m. Sunday-Thursday, 5-11 p.m. Friday and Saturday. No smoking. For more information, see