A modern take on the steak house, which includes a beef cheek chili and a great kale salad, was a delightful dinner with travel writer Matthew Wexler.

The wines chosen by beverage director Tom Dowd-Warren were well thought out, focused, mostly new world, yet with variety to challenge the diner to maybe try a grape that they might not usually have with meat. Things like a South African red blend, or an Alsatian Gewurztraminer spoke to me on first glance. I love that the wines were well priced, especially for this neighborhood, including the always ab fab Henriot Brut Rose if you have an extra buck to spend.

He also makes the modestly named, “The Best Freakin’ Margarita in the City,” We had to have that. We also had the Bronx Hill…with Aperol and pomegranate juice, was quite delish.

We had a couple of wines off the glass list with our meats, the Malbec and the Tempranillo both were great accompaniment to the meats and all the side sauces we had, best of which (imho) was the homemade steak sauce and the cultured bone butter. They also have a salt-cured foie gras, which I will be bringing my Mom in for next time she is in town.

www.eegrillhouse.com