The main attraction is perfectly prepared beef presented in a comfortable, clubby setting and enhanced by an extensive wine list and accomplished service. Be careful with hand-crafted cocktails including the Farmer's Daughter, Clover Club, and Blood Orange Sangria.
In 2013 the McGuire Moorman Hospitality Group reimagined this Clarksville cafe as an upscale steak house, and the gamble swiftly paid off: Bon Appétit named Jeffrey’s one of 2013’s Top 10 Best New Restaurants. The French American menu places dry-aged meat as the centerpiece of a daily-changing, ingredient-driven menu. Save room for their desserts.
You'll find this nationally recognized steak house in a historic Austin building. Good steaks and à la carte side dishes are accompanied by stock market quotes for the business crowd.
The perfect meal here is the 22-ounce "Cowboy Cut" rib eye, along with its justifiably famous wedge of iceberg slathered with decadent bleu-cheese dressing.
A great sommelier, traditional luxury, and prime aged beef keep the crowds coming back. Enormous wedge salads and terrific steak-house sides tempt newcomers.
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