A Mockingbird Lane steakhouse currently run by chef Tim Love — dry-aged beef, a serious whiskey program, and the kind of chef-driven approach to the steakhouse format that distinguishes it from the older Dallas establishments. Less clubby than Bob's Steak & Chop House, more contemporary and ingredient-focused. The 240-day dry-aged ribeye and the bone marrow are signatures. For a modern Dallas steakhouse dinner with serious aging discipline.