If you put a Michelin star steakhouse in a gritty horse town, would they come? HECK YEAH! We arrived for our reservation (you have to make a reservation? YES!) at opening time, 5 PM on a Saturday. Already there was a long line. That's your first sign it's a hit--the locals swarm the place. We were seated at the chef's table, the one with a view directly into the kitchen. I got a close look at my 2"+ Porterhouse getting doused with seasoning by chef, then on the grill. Come to papa! It was perfectly seasoned, huge filet side, all of 2"+, and exactly med rare. Mrs. Yelper got a perfect filet with a very interesting lobster tail. Usually the lobster shell is all brown, but this one was stripped with goldish yellow and brown, like an African lobster. Mrs. Yelper said it was the most delicious lobster she ever had, even better than the one in Hawaii. Only complaint--and something I hope they fix in the soft opening--as I cut my Porterhouse the plate slid around the table like a clown car on ice. read more