A three-story walkup dedicated to beef. Downstairs, when you walk in, is the glass case holding the dry-aged beef, the charcoal grill and the flattop grill for the burgers. Upstairs, spread across floors two and three, is a moderately hip dining room with white marble tabletops, leather(ish) banquettes and various proclamations of love for beef tacked up on the walls. It’s kind of girly for a steakhouse. There's a hint of wanghong to it. The food is fine and passable, but nothing outstanding. Their waiters will cut your steak for you if you ask. The prices are decent; a basic burger is 52rmb and a 300g Australian Black Angus rib-eye is 242rmb.