Best Steak: Georgia James
After the success of One Fifth’s beefy iteration, One Fifth Steak, chef Chris Shepherd knew it was time to open a dedicated steak restaurant, and this one plans on staying put. True to Shepherd’s food philosophy, his steakhouse goes outside the box, offering high-quality, fun riffs on steakhouse classics in the old Underbelly space. Top notch long bone ribeye is dry-aged for 100 days and hot-seared in a cast iron; bone-in strip loin gets wet-aged and finished in a cast iron skillet; barbacoa-style 44 Farms short rib is marinated overnight and smoked in-house before being finished in a slow braise until fork-tender; and sides like the pig ear-studded crispy Brussels sprouts, sweet potato and cheddar gratin, and lamburger helper do their meaty counterparts justice. Do save room for pastry chef Victoria Dearmond’s matchless desserts, which have nothing to do with steak but are worthy nonetheless.
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