This tavern and steakhouse features prime beef with a father-daughter team carrying on a family tradition of 100 years of serving fine food and drink. Its dark wood paneling and white linen service are that of a classic steakhouse.

The menu includes meatloaf, calves liver, steak and lamb. Lobster tail or crab cake can be added to any entrée. Tuna, shrimp, scallops and many seafood entrées are attractive chef’s selections for non-beef eaters.

Wines are served by the glass, half-bottle or bottle with a wide selection of French, Spanish, Italian and California from $17 per bottle and up. The restaurant has received the Award of Excellence from Wine Spectator.

Reservations are suggested.

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  Photo by Liz Mitchell
• 
  Photo by Liz Mitchell