I'm a regular Jack Sprat when it comes to my red meat--not a trace of fat or gristle, or I lose my appetite. My wife and I are regulars for their early-bird 6 oz sirloin, and I can count on one hand the number of times I haven't polished off every bit of it, usually with ice-water; I keep a variety of Sam Adams seasonals home in my fridge where I don't have to worry about being seen consuming alcohol with my Sig 9mm or Rossi .357 mag on my hip.