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This modern Italian chophouse comes from Baltimore-based Atlas Restaurant Group (you may know them from Loch Bar and Ouzo Bay), bringing big vibes to the new Montrose Collective mixed-use development off lower Westheimer. Prime Ribeye Carpaccio drizzled in truffle dijonnaise, Squid Ink Campanelle made in-house and finished with fresh blue crab and uni cream, and a damn good Chicken Parm are just some of the things you can indulge in at this elegant steakhouse. There are also the steaks, of course—local, domestic, and international cuts like Porterhouse and New York Strip, many dry-aged in house and sauced up by Porcini Bone Marrow, Black Garlic Mostarda, and Aged Beef Fat Butter. Enjoy it all along with robust Italian reds and live tunes from local artists at the grand piano.

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