Totally loving the vibe at TBS; I'd highly recommend pre- and/or post-dinner drinks upstairs at The Powder Room before adjourning down for dinner. They do really good cocktails—more on that later.

The menu spans a good variety of dishes plus a Chophouse Selection with different cuts and breeds of beef, all served with compound butter. Our wagyu from Kobe Cuisine (brand) was flavourful and suitably tender for its cut. It comes with four sauces to choose from, and the glacé de viande (red wine sauce) proved an excellent complement. To pad up the meal, there are available add-ons like bone marrow ($16), foie gras ($22), thick-cut bacon chop & egg ($12), and this juicy grilled half Maine lobster ($30).