At The Alston, the culinary philosophy seamlessly blends the hearty, familiar comforts of a Midwestern steakhouse with the refined, artful techniques of 1920s French Nouvelle cuisine. This unique duality is evident throughout the menu, where guests can find prime, wood-fired cuts like the Bone-In Rib Eye (24 oz, Dry Aged for 30 Days), glazed with charcoal clarified butter, embodying classic American steakhouse tradition. Every steak, whether USDA Prime or exquisite Wagyu, guarantees the highest quality, yet our signature sauces are a must-have accompaniment, designed to elevate even the most perfect cut. Alongside these, youll discover sophisticated French touches such as…