This is not your typical “boys club” steakhouse. It’s a modern, chic steakhouse with clean and minimalist design. We plan a fresh approach to steaks and seafood without losing the rustic elements of a wonderfully charred steak or chop or just a simple grilled fish. We will have an innovative menu and wine presentation on digital tabs with mixology cocktails, beer, and modern wine cave and an enomatic wine system. Our restaurant will include a sushi bar and open kitchen enhancing the dining experience and energy in the room to create a sophisticated, casual, and very approachable restaurant.
We will create a combination of vintage-meets-clean-and-sexy-chic design with deep red wooden panels, bright white booths, and polished wooden tabletops. The layout will include communal table seating with hidden corners for intimate and private dining areas. There will be a mixture of vintage and modern ambient covered light and light fixtures.
Primarily a steakhouse offering dry aged and prime beef cuts with options for charring, traditional searing, grilled Robota-style or presented on hot lava rocks. Patrons will enjoy all-time favorite appetizers, soups, and salads presented in a new, modern, and innovative manner with a twist. Selections from our raw seafood bar will include sushi, tiraditos, and our signature spin on “raw surf & turf” plates as well as our signature chop block offerings. Classic and modern desserts will showcase a unique serving approach and some “old school” tableside desserts will offer a new presentation, using only the freshest, highest quality ingredients.
We will offer a substantial bar with single-barrel Scotches, malt whiskey, bourbon, rum, and mixology cocktails. There will be an approachable wine list with a large focus on wines by the glass. An estimated 60 wines by the glass with be served along with champagne, cocktails, domestic and imported beers, classic cocktails, and ultimate martinis. We will also be the first to unveil the new “bubbly martini.”
This will be a full service restaurant with waiters, assistant waiter, busboys, and kitchen runners –all dressed in crisp, clean, white uniforms with custom-designed butcher’s aprons. Orders will be taken by servers, sent through a POS system to the kitchen, and brought out by kitchen runners. A sommelier will also be part of service staff, along with the restaurant manager.
TABLE & ROOM THEME:
There will be no tablecloths – only modern placemats and creatively designed china with custom wooden pieces and granite trays. Also we will have cast iron trays, lava rocks, stemware, and custom table centerpieces with river rocks. We will feature modern tableside cart service with flair.
Click here to view the menu for 360 w/Steak!