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The main event at this expansive restaurant located inside a former Clorox warehouse is undoubtedly its variety of dry-aged rib-eyes, filets and strip steaks served with traditional sides such as creamed spinach and onion rings. But chef/owner Kevin Rathbun also peppers his menu with wackier creations seldom seen inside the walls of a steakhouse: creamy-crispy eggplant fries, ahi tuna poke with soy syrup and sriracha-glazed grilled bacon. Homey desserts—for diners who still have room for them—include banana pudding baked Alaska and chocolate bread pudding with Nutella ice cream.