The Still Whiskey Steaks

“Came in with no reservation on a weekend and sat at the bar... Phenomenal service!!! Patient (with my random questions), and quick to fill every order. The ribeye and bone marrow butter was delicious... Probably would order two next time because it was too delicious even though I tried to savor it with order far too many cocktails haha. Had to ask a 4th time for the name (tipsy alert), get the "wild card" drink, it's insanely good! Super smooth, but oh so rich! Tanya and Keionna at the bar were incredible, informative, quick, and courteous! I was just passing through, but I think I'll find myself here again soon!”

“Just had a phenomenal experience here. Right from the start our waiter, Adam, was so incredibly nice, patient, and accommodating. My wife and I both love steak and we were not disappointed! We also got an Old Fashioned flight and loved it! We came here for a special occasion and will no doubt be looking for any excuse to come back. A note on the special occasion: after asking what brought us in Adam came back to our table with two glasses of champaign without being prompted and it was really a nice touch. I'm sure everyone there is amazing but he really helped make our evening special. Thanks to Adam & The Still Whiskey Steaks for a great experience.”

“Really enjoyed this place. Bar staff was friendly and helpful. Our waiter was amazing with our (not-so-easy) party of 8. We had appetizers, drinks, full meals and desserts and the service was incredible. There were at least 4 different people bringing us food and drinks and clearing plates. The music was great (80s), but not incredibly loud. The atmosphere was upscale but cozy, and the food was absolutely delicious.”

“The ribs and green chile Mac n cheese were excellent! The ribeye was also good. High energy on a Friday night, service was busy and a little slow but the food was great. Didn’t love the loaded baked potato but it used a different kind of cheese. Would definitely go back”

“The atmosphere was decent, but honestly pretty small for what presents itself as a higher-end steakhouse. We did like the cabin / old-school bar feel, it had some character, but that’s about where the positives end. Service started off slow. It took a while for our waitress to get to us, which set the tone early. I ordered a whiskey sour and was told they don’t use egg whites. That’s fine if it’s their style, but the drink that came out was easily one of the worst whiskey sours I’ve ever had, completely off balance and poorly executed. I also tried their smoked Old Fashioned. It looked interesting, served in a small honey bear-style container, but it felt more like a gimmick than anything. The drink itself was just okay at best, definitely not something I’d order again. We ordered their “Wagyu” steak for $125 and a tuna dish. The tuna was actually very good, the seasoning and preparation were well done. Credit where it’s due. The steak, however, was the biggest disappointment of the night. When you order a steak at that price point, especially one labeled "Wagyu" you expect the quality of the meat to stand on its own. Instead, this steak was heavily seasoned, which felt like it was trying to compensate for a lack of real quality. A proper high-end steak should rely on its natural marbling and flavor, not be masked by seasoning. The texture was a clear indicator. It was grainy and lacked the rich, buttery, melt-in-your-mouth consistency that defines true Wagyu. There was none of that soft fat distribution or depth of flavor you expect, it ate more like a standard mid-tier steak than anything premium. It honestly felt closer to something like domestic Wagyu, possibly from operations like Snake River Farms, which, while marketed as Wagyu, is not comparable, in any way, to true Japanese A5 Wagyu. That product has its place, but it shouldn’t be priced or presented as if it’s in the same category or even half of the price. Calling this Wagyu is like calling a chihuahua a wolf, the difference in quality, structure, and experience is that far apart. At $125, you’re paying for a name and expectation that simply wasn’t delivered. I also highly doubt the owner would be willing to provide documentation or certification of the beef to prove its quality, because this did not resemble anything close to authentic Wagyu. It felt more like a heavily marketed product that is several generations removed and bred far from true Wagyu standards. This steak felt like something in the $50–$70 range, not a premium cut. When compared to other steakhouses charging similar prices, it doesn’t come close. We also ordered crème brûlée for dessert, which was another letdown. The portion was very small and poorly executed. The texture was inconsistent, some bites were hot while others were cold, parts were thick while others were runny. The sugar topping lacked that crisp, glass-like finish and instead had a plasticky texture that didn’t crack properly. Overall, it was uneven and not what you expect from a restaurant at this price level. The biggest issue here is value versus expectation. This place is priced like a high-end steakhouse, but the execution doesn’t match. The food looked good and had flavor, but realistically, the entire meal was worth closer to $125—not the $250 we spent. It feels like the menu and pricing are geared toward customers who may not have experienced true high-end steak or Wagyu before. When you compare this to established steakhouses in the same price range, it simply doesn’t hold up. Overall, this was a disappointing experience. I don’t mind paying for quality, I actually look foreword to it, but this wasn’t it.”