For non red meat eaters, like myself, there are plenty of seafood, poultry, and penne options.
A more digestible 8-ounce grass fed filet mignon will satiate your carnivorous craving for $32.
A premium dish is the 30-ounce (almost two pounds!) ribeye. Two reasons this place is a cut above the rest is because of Chef’s expertise in dry-aging beef to perfection, and his custom wood-burning grill to cook the meat. Spanning 6,689 square feet with a capacity for 212 guests, the light and airy space is a new twist on old-time dimly lit, red-velvet booth dining. The high-end steakhouse unveiled this month with Chef Aldo Negrete at the helm. Sycuan Casino in San Diego County is raising the “steaks” with its new restaurant - Bull and Bourbon.
