Boy'N'Cow.

The steak comes sliced across a black plate, deeply seared outside and properly red in the middle. You get a tray of five sauces with it: chimichurri, dark jus, smoky barbecue, a glowing mustard sauce, and a little dish of flake salt for purists. We mixed and matched all night and nothing got tired. Sides matched the main. Grilled asparagus with crispy garlic and lemon, parmesan potatoes that disappeared in three minutes, sautéed mushrooms with proper bite, and a mac and cheese with a soft egg on top we'd order again as a meal in itself. We mentioned it was our birthday when we sat down and didn't expect anything. They brought us a dessert anyway, quietly, no song, no fuss. Both of us, top score, going back.