Partners, chefs, and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz collaborate with sommelier, winemaker, and James Beard Award–winner Rajat Parr at this classic steakhouse that sparkles with chef-driven creativity. Leather banquettes and custom stained-glass panels add to the ambience in the glamorous dining room, and patio seating is ample. Dinner entrées from the grill include selections like dayboat scallops, from the menu’s “Coast” section, and steak cuts, such as Japanese A5 Wagyu and Creekstone Farms Ribeye, from the “Range” section, all of which can be dressed with seven different sauces. The Vaquero Bar serves cocktails, local wine, craft beer, and a casual food menu that includes Fish & Chips made with local vermillion rock cod. For dessert, brioche doughnuts are made hot-to-order and served with brown butter glaze.