Chefs craft American- & Asian-inspired sushi, steaks, and seafood entrees using organic, local ingredients.

90-year-old steak house serves up surf ‘n’ turf dishes such as giant charbroiled porterhouse steaks & Alaskan king crab legs

Syrian & traditional side dishes flank baby back ribs & bologna cuts in Mediterranean steak house with frequent live music

Chefs simmer juicy cuts of certified Angus beef hand-cut with seafood, sandwiches & vegetarian options at restaurant with two outdoor patios

Chefs carve unlimited portions of sirloin, bacon-wrapped filet mignon & chicken directly from roasting skewers to plates

Rodízio meats slow-roast with sea-salt seasoning over open flames, and arrive at tables on the tips of sharp short swords.

“Old-school suburban sanctuary” according to Louisville’s Courier-Journal loads plates with salmon, pork chops, and fried chicken.

10 different sausages, certified Hereford hand-cut steaks & free-range hens, all with optional complimentary house-made dry rub

Spicy seafood bouillabaisse simmers next to grilled lamb chops marinated in tamarind & garlic in dazzling open show kitchen

Steaks range from locally sourced, grass-fed filet mignon to corn-fed Angus rib eye, served amid trickling waterfall & wall of birch trunks