Department of FoodieDepartment of Foodie
Steakhouse by Brendan Sodikoff, owner of Au Cheval, with contemporary offerings and vintage appeal.
What to order: 10 oz Double Wagyu Cheeseburger (with egg and thick‑cut baco · Prime Rib French Dip · Lemon Meringue Pie or Chocolate Cream PieFrom Google Maps reviews.
Even when they first opened about 10 years ago, getting a table here was incredibly tough—but nowadays, it feels downright impossible. Everything from the ambiance and service to the food is absolutely amazing. Their prime rib is phenomenal, the thick bacon is great and delicious, and the burger—cutting perfectly by staff wearing white cotton gloves, letting the egg yolk gently ooze out—is a true work of art. Even the desserts are perfect. While you can always grab a great burger at Au Cheval, n
Very intimate space with an old school feel. We ordered almost everything. Disappointments corn and French dip . Stand outs hamburger as tasty as the presentation. Rib eye delicious. The waiter as a well oiled sales pitch so if you’ve never been there it’s tempting to be sold on everything. Mushrooms were also good. Ok dishes were prime rib and bone marrow and shrimp.Drinks came out very slowly. Did order a great bottle of wine Chateauneuf-du-pape. Very tough reservation to get a bit overrated b
Somehow despite all the insane hype and the impossibility of getting a reservation, 4 Charles did not disappoint. On a whim, 5 of us lined up half an hour before opening on a Saturday just to see if we could get anything, and Angie was kind enough to find us an opening at 1 PM. Two in our party actually had to see a play at 2:00, but we weren't going to miss this for the world. The wagyu burger hands down is the best burger we've ever had - perfectly cooked, complemented with thick cut bacon a
From the Jun 4, 2026 health inspection. Lower-priority items are listed after the serious ones.
Contaminated food was kept instead of being thrown out.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.