It looks like all the other beef barns: high ceilings, marble columns, white tablecloths and white-jacket clad waiters, lawyers and brokers whooping it up with trophy wives over trophy wines and chops that very nearly cost their weight in gold. But Eric Brennan is a phenomenal culinary director, while Brahm Callahan, the beverage director, is a master sommelier who oversees the wine and cocktail program.
