There are steak houses...and then there are real steak houses. The difference is in the quality of the meat and whether or not the cook knows how much is too much. Most cooks either over cook or under cook--not understanding the true fusion that occurs between the tender marbled texture of the Ribeye and the flavor enhancing use of heat and spice. This restaurant knows the difference. While I did not ask, I believe the meat was dry cured...so much better than the standard commercial curing most meat suffers before making it onto the table. But the meat was handled just as it should be and arrived just in time to make the most of our growing appetites. Our server was a delight...she obviously knew her menu and worked to make sure our special orders were handled appropriately. My steak was tender and seasoned to perfection. The owner came by to see if all was to our liking. The decor was appropriately masculine for a steak house of the first quality. No fru-fru here...brick, iron and wood were the main decorating materials...as they should be. Freshly made deserts topped off the evening. I will be back as I have now done so for several years.